DEVELOPMENT OF THE COMPOSITION AND TECHNOLOGICAL RESEARCH SYRUP LIME
The paper presents the results of development of the syrup of lime flowers heart-shaped. The proposed technological scheme of production. Defined critical process parameters in the production of syrup of lime: pH, temperature, number of revolutions of the stirrer microbiological purity. The determin...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Tuhinga |
| Reo: | Ruhiana |
| I whakaputaina: |
Ministry of Healthcare of the Russian Federation. “Kuban State Medical University”
2017-06-01
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| Rangatū: | Кубанский научный медицинский вестник |
| Ngā marau: | |
| Urunga tuihono: | https://ksma.elpub.ru/jour/article/view/699 |
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| Whakarāpopototanga: | The paper presents the results of development of the syrup of lime flowers heart-shaped. The proposed technological scheme of production. Defined critical process parameters in the production of syrup of lime: pH, temperature, number of revolutions of the stirrer microbiological purity. The determination of microbiological purity and the study of the organoleptic properties of the obtained syrup lime. |
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| ISSN: | 1608-6228 2541-9544 |