New sourcreamy souse
- Autores: Golub OV1, Lobacheva EM1, Romanovskaya IV1, Gaberman TS1, Golub OV1, Lobacheva EM1, Romanovskaya IV1, Gaberman TS1
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Afiliações:
- Edição: Nº 11 (2010)
- Páginas: 58-
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325643
- ID: 325643
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Resumo
Possibilities to apply puree made of gooseberry that grows in Kuzbass for production of sour creamy souses are considered. Effects of the puree on the quality indices of the finish products have been studied and are given in the article.
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Sobre autores
O Golub
Email: office@kemtipp.ru
E Lobacheva
I Romanovskaya
T Gaberman
O Golub
E Lobacheva
I Romanovskaya
T Gaberman
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