RAZRABOTKA TEHNOLOGII PASTOOBRAZNOGO KONCENTRATA NA OSNOVE YADRA KEDROVOGO OREHA
Abstract and keywords
Abstract (English):
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.

Keywords:
cedar nut kernels, paste-like concentrate, mechanic-acoustic homogenizer, microbiological research, qualimetric assessment, profile analysis
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References

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