Open AccessDEVELOPMENT OF THE COMPONENT COMPOSITION OF MEAT-VEGETABLE TINNED FOOD OF HEALTH IMPROVING USAGE AND RESEARCH OF THEIR QUALITATIVE INDICATORS
Author(s) -
Svitlana Bazhay-Zhezherun,
М.М. Antonіuk,
A.О. Bashta
Publication year - 2022
Publication title -
včenì zapiski tavrìjsʹkogo nacìonalʹnogo unìversitetu ìmenì v. ì. vernadsʹkogo. serìâ tehnìčnì nauki
Language(s) - English
Resource type - Journals
eISSN - 2663-595X
pISSN - 2663-5941
DOI - 10.32838/2663-5941/2022.4/35
Subject(s) - component (thermodynamics) , composition (language) , food science , food composition data , qualitative research , business , sociology , art , chemistry , social science , physics , literature , orange (colour) , thermodynamics