Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle
Автор: Grokhovsky V.A., Molchanovsky I.A., Bondarenko A.G.
Журнал: Вестник Мурманского государственного технического университета @vestnik-mstu
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 4 т.18, 2015 года.
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Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage
Marketing researches, mayonnaise sauce, nettle, composition formula, quality characteristics, storage, sea urchin caviar, laminaria
Короткий адрес: https://sciup.org/14294846
IDR: 14294846
