Fermented cream-vegetable dip with improved storage life
- 作者: Simonova KM1, Gavrilova NB1, Simonova KM1, Gavrilova NB1
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隶属关系:
- 期: 编号 12 (2006)
- 页面: 50-51
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324457
- ID: 324457
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Technology for fermented cream-vegetable dip has been developed. Shelf life of the product stated to be 10 months at -20+20C and 14 days at 4+20C. Technological documentation was also prepared. In the article you can find organoleptic, physical, chemical and microbiological indices of the dip.
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