Study chemical composition of borsch seasoning during freezer storage

Authors

  • Тетяна Василівна Карбівнича Харківський державний університет харчування та торгівлі вул. Клочківська , 333, м. Харків, Україна, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2011.1721

Keywords:

Вorsch flavour, refrigerating storage, chemical composition

Abstract

The article is devoted to the examination of chemical composition of borsch flavour in the process of storage at low temperatures. Changes in chemical composition of borsch flavour depending on preliminary treatment are experimentally determined

Author Biography

Тетяна Василівна Карбівнича, Харківський державний університет харчування та торгівлі вул. Клочківська , 333, м. Харків, Україна, 61051

Старший викладач

Кафедра товарознавства, управління якістю та екологічної безпеки

References

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  3. Орлова, Н.Я. Товарознавчі аспекти формування якості заморожених плодів, ягід і овочів [Текст]: автореф. дис.. … д-ра техн. наук : 01.18.15 / Н.Я. Орлова. – Київ, 1996.- 54 с.
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How to Cite

Карбівнича, Т. В. (2012). Study chemical composition of borsch seasoning during freezer storage. Eastern-European Journal of Enterprise Technologies, 3(11(51), 45–48. https://doi.org/10.15587/1729-4061.2011.1721

Issue

Vol. 3 No. 11(51) (2011): Ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Тетяна Василівна Карбівнича

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