Shaporova T. Forming consumer properties of pastes made from pumpkin and carrot

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0402U003125

Thesis Registration Form

0402U003125.pdf

Applicant for

Specialization

  • 05.18.15 - Товарознавство харчових продуктів

10-10-2002

Specialized Academic Board

Д 64.088.01

Essay

The object is hygienic appraisal quality of sorts of carrot and pumpkin, the complex merchandising value of pastes from these raw materials; the aims to forming consumer properties of pastes made from pumpkin and carrot; the methods are organoleptic, physical-chemical, microbiologiсal; the new approach lies in investigation grade influence on the level of accumulation and localization of harmful substances in the raw materials and the method to reduce their content has been worked out, rational composition of pastes are determined, the changes in quality during storage have been studied; the main include - the consumer properties of pastes has been determined; is introduced on a food-processing industry and public catering; the field - food-processing inductry, public catering

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Files

Avtoreferat.doc

Lit_D3.doc

R1_Dis3-r1.1_D3u.doc

R1_Dis3-r1.2-1.3_D3u.doc

R2_Dis3-r2_D3.doc

R4_Dis3-r4.1_D3.doc

R4_Dis3-r4.2-3_D3.doc

R4_Dis3-t4.12_D3.doc

R5_Dis3-r5_D3u.doc

R5_Dis3-t5_D3.doc

R6_Dis3-r6.1_D3.doc

Vv_D3u.doc

Zmist.doc

pr1_D3.doc

r3.1-D3.doc

r3.2_D3.doc

r3.3_D3.doc

t3.3_D3.doc

ДОДАТКИ.doc

Рис.3.12. (big).doc

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