Didyk I. The influence of the different factors on consumer and preserrrvaaation on the crakers.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0403U000794

Thesis Registration Form

0403U000794.pdf

Applicant for

Specialization

  • 05.18.15 - Товарознавство харчових продуктів

14-03-2003

Specialized Academic Board

Д.26.055.02

Essay

The dissertation is devoted to the investigation of the influence Untraditional vegetable raw materials on the improvement the consumer properties and preservation of new crakers. The use of buckwheat flour, flaked grain, mint, cichorium, nutmeg for production of the crarers have been suggested. The analyze of chemical contents of new crakers witness about increase irreplaceable aminoacids, essential, fat acids, mineral substances and vitamins. The dependence of quality changing during storage on properties of used raw materials and the conditions of their storage (temperature, relative humidity) investigated. The influence of modern packing materials on safety of crakers was studied. The use of tetraphan KHP and extraphan KH have been recommended. The normative documentation have been prepared and passed. Their production inoculation were concluded.

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Files

5.4док.doc

Rozd.1.doc

Rozd.3.doc

Rozd2.doc

aref.doc

ВИСНОВКИ.doc

ВСТУП.doc

Література до дисертації 1.doc

План.doc

РОЗДІЛ_5_new.doc

Розділ 6.doc

Розділ 8.doc

Розділ4.doc

Розділ7.doc

Таблиця 3.doc

Титул.doc

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