As a result of research on the cedar nut kernel processing the organoleptic characteristics of the resulting product are defined and described; the technological parameters are established: hydromodulus, exposure temperature and time, as well as the storage modes and periods. The consistency of experts in conducting the tasting analysis with the error probability of 0,95 is determined.
cedar nut kernels, paste-like concentrate, mechanic-acoustic homogenizer, microbiological research, qualimetric assessment, profile analysis
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