THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)
The technical features and conditions for normalization of quality characteristics of tomato juice regarded as a human food have been elaborated without direct wringing and preliminary preheating of tomato fruits in presence of salt and sugar.
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2011-12-01
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| Series: | Ovoŝi Rossii |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/1644 |