Open AccessTHE USE OF SECONDARY RAW MATERIALS OF GRAPE PROCESSING IN THE PRODUCTION TECHNOLOGY OF FUNCTIONAL FOOD PRODUCTS
Author(s) -
Н.В. Дрофичева
Publication year - 2021
Publication title -
plodovodstvo i vinogradarstvo ûga rossii
Language(s) - English
Resource type - Journals
ISSN - 2219-5335
DOI - 10.30679/2219-5335-2021-3-69-326-336
Subject(s) - raw material , food processing , food science , production (economics) , functional food , microbiology and biotechnology , process engineering , environmental science , chemistry , engineering , biology , organic chemistry , economics , macroeconomics