Open AccessDevelopment of the component composition of apple-cherry juice with evaluation of quality and safety indicators
Author(s) -
Н. Н. Попова,
Т. Mysiura,
V. Liapkalo
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-2-17
Subject(s) - quality (philosophy) , food science , composition (language) , component (thermodynamics) , fruit juice , chemistry , physics , art , literature , quantum mechanics , thermodynamics