Selyutina G. Merchandising estimation of rhubarb and gooseberry and pastes on their basis

Rhubarb, gooseberry and pastes from these raw Scientific materials. Scientific basis and forming the quality of pastes with increased contents of biologically active substances and limited contents of contaminants. The methods: organoleptic, physical-chemical, microbiological. The instruments: and measuring devices and instruments. The grade influence on the level of accumulation and localization of harmful sub stances in the raw materials was investigated and the method to reduce their content has been worked out. The optimised combination for pastes has been calculated. The changes in quality during storage have been studied. The test batches have been produced at preserves shops, the results documented. The economic and social impact of efficiency. The enterprises producing pastes and products from them.