The composition of microflora of agricultural raw materials: its impact on a product quality
Автор: Tolmacheva Tatiana A.
Рубрика: Управление качеством товаров и услуг
Статья в выпуске: 3 т.7, 2013 года.
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The composition of additional (agricultural) raw materials microflora used in the manufacture of bakery and confectionery food is presented. The authors examined the impact of microorganisms on agricultural raw materials during storage and processing, the existing methods of processing of vegetable raw materials in order to save it were analyzed.
Flora, microorganisms, microbial spoilage, enzymes, metabolites, food value, nutritional media
Короткий адрес: https://sciup.org/147155964
IDR: 147155964
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