Open AccessTHE STUDY ON QUALITY CHARACTERISTICS OF FROZEN PUMPKIN
Author(s) -
S. Yu. Glebova,
Olga Golub,
Nataliia Davydenko
Publication year - 2017
Publication title -
bulletin of the south ural state university series food and biotechnology
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
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