Open AccessTHE STUDY ON QUALITY CHARACTERISTICS OF FROZEN PUMPKIN
Author(s) -
С.Ю. Глебова,
О.В. Голуб,
Н.И. Давыденко,
S.Yu. Glebova,
О.В. Голуб,
Н.И. Давыденко
Publication year - 2017
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food170209
Subject(s) - food science , organoleptic , food spoilage , moisture , squash , chemistry , biology , horticulture , bacteria , genetics , organic chemistry