Kholodny L. The Development of Technologies the Lactofermented Canned Vegetable products

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U002475

Thesis Registration Form

0407U002475.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

18-05-2007

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis dedicated to the aspects of natural canned pickling technology in ferment sauce and juices and beverages out of fermented tomatoes. The totality of results of experimental researches and math methods and mod-eling allowed to think over and set the possibility of water extracts and non-standard materials using for attaining with the help of mil-kacid bacterias. The way of useful substances extraction is worked out as well as conditions of extracts fermenting with milkacid bacterias. The process of spontaneous fermentation of tomatoes

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Files

aвтореферат.doc

Дисертация--Список исп. последний.doc

Дисертация--дисертація часть 1.doc

Дисертация--дисертація часть 2.doc

Дисертация--приложения.doc

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