Odarchenko D. Merchandising characteristics of frozen half prepared food from vegetable raw material and changes in its quality during storage

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0403U001592

Thesis Registration Form

0403U001592.pdf

Applicant for

Specialization

  • 05.18.15 - Товарознавство харчових продуктів

17-04-2003

Specialized Academic Board

Д 64.088.01

Essay

The object is the processes of freezing pastes from carrot and pumpkin and changes in their quality during long-term preservation; the aim is scientific substantiation of merchandising characteristics of frozen half-finished products from vegetable raw materials and studying of changes during storage; the methods are chemical, microbiological, organoleptic; the novelty lies in the elaboration and scientific substantiation of rational regimes of freezing and storage of pastes from pumpkin and carrot, conformity of changes in merchandising characteristics of pastes in the process of freezing and long-term storage; the results - method of freezing pastes from pumpkin and carrot; was inculcated at the catering enterprises; the field - food industry and catering enterprises.

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Files

Avtoreferat2--AvtoReferat.doc

Avtoreferat2--Pervaya.doc

Copy--LITERATURA.doc

Copy--Rozdel 1--Rosdel1.doc

Copy--Rozdel 1--Tabl_1.doc

Copy--Rozdel2.doc

Copy--Rozdel5.doc

Copy--Rozdel_3--Risunki_3.doc

Copy--Rozdel_3--Rozdel3.doc

Copy--Rozdel_4--Risunki_4.doc

Copy--Rozdel_4--Rozdel_4.doc

Copy--Soderzanie.doc

Copy--Titul.doc

Copy--Visnovki.doc

Copy--Vstup.doc

LITERATURA.doc

Rozdel 1--Rosdel1.doc

Rozdel 1--Tabl_1.doc

Rozdel2.doc

Rozdel5.doc

Rozdel_3--Risunki_3.doc

Rozdel_3--Rozdel3.doc

Rozdel_3--Rozdel3.doc

Rozdel_4--Risunki_4.doc

Rozdel_4--Rozdel_4.doc

Soderzanie.doc

Titul.doc

Visnovki.doc

Vstup.doc

Додатки до дисертац.doc

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