Open AccessDefinition of ingredient composition of caramel mass in order to increase shelf life
Author(s) -
А. В. Швецова,
Г Б Пищиков
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-1-297-299
Subject(s) - food science , sugar , preservative , ingredient , organoleptic , population , shelf life , chemistry , flavor , food additive , cosmetics , business , microbiology and biotechnology , organic chemistry , biology , medicine , environmental health