The research of using vegetable raw materials in the production of a curd product
Автор: Kurenkova Lyudmila Aleksandrovna, Nifanova Maria Aleksandrovna, Fateeva Natalia Vladimirovna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 3 (35), 2019 года.
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The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.
Curd product, pureed baked carrot, food energy value, functional product, costs of production, break-even point
Короткий адрес: https://sciup.org/149126710
IDR: 149126710
