foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-173Research ArticleОЦЕНКА И КОНТРОЛЬ КАЧЕСТВАОБЗОР СОВРЕМЕННЫХ МЕТОДОВ ИССЛЕДОВАНИЯ КОМПОНЕНТНОГО СОСТАВА ЯГОДНОГО СЫРЬЯOVERVIEW MODERN METHODS OF INVESTIGATION COMPONENT COMPOSITION OF BERRIESПочицкаяИ. М.PachytskayaI. M.noemail@neicon.ruСубачВ. П.SubochV. S.noemail@neicon.ruРУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»Belarus201530092015039499Copyright © Почицкая И.М., Субач В.П., 20152015Почицкая И.М., Субач В.П.Pachytskaya I.M., Suboch V.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/173

В статье приводятся результаты анализа научной и методической литературы по применяемым в мировой практике подходов к определению компонентного состава ягодного сырья.

The article presents an analysis of the scientific and methodological whether on-erature used in world practice approaches to determining someone-component composition of the berries

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The authors declare that there are no conflicts of interest present.