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Published on 29. October 2022
Book
Paperback/Softback
96 pages
978-620-5-29873-2 (ISBN)
Description
Smes' RTS byla prigotowlena pri podderzhanii 15 0B T.S.S., 0,3% kislotnosti i 100 ppm Benzoata natriq w kachestwe konserwanta. Nablüdeniq w otnoshenii himicheskogo analiza i sensornoj ocenki periodicheski registrirowalis'. TSS, pH i sahara granatowogo RTS uwelichiwalis' s uwelicheniem perioda hraneniq nezawisimo ot issleduemyh metodow hraneniq. V to wremq kak askorbinowaq kislota i titruemaq kislotnost' snizhalis' w techenie wsego perioda hraneniq pri temperature okruzhaüschej sredy. Minimal'noe izmenenie TSS, saharow, askorbinowoj kisloty, kislotnosti i ph nablüdalos' pri hranenii w holodil'nike, w to wremq kak maximal'noe izmenenie bylo zafixirowano pri hranenii w uslowiqh okruzhaüschej sredy. Vkus, cwet, aromat i obschaq priemlemost' postoqnno snizhaütsq s uwelicheniem sroka hraneniq.
More details
Language
Other
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 220 mm
Width: 150 mm
Thickness: 6 mm
Weight
161 gr
ISBN-13
978-620-5-29873-2 (9786205298732)
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Schweitzer Classification
Persons
Narendra Vasure poluchil stepen' bakalawra (s otlichiem) po sadowodstwu w Uniwersitete doktora J.S.R.H.U. Andhra Pradesh, Indiq, w 2012 godu. Posle ätogo dlq polucheniq stepeni magistra w oblasti sadowodstwa on postupil w Maharastru, Indiq, i w 2014 godu zaschitil dissertaciü na temu "Issledowanie hranimosti imbirno-granatowyh napitkow GOTOVYH K HRANENIJu".