USINGOFNATURAL EXTRACTS BIOLOGICHESKROY HIGH VALUE - BASIS OF FORMATION OF CONSUMER PROPERTIES OF NEW fermented beverages
Abstract
The thesis is devoted to developing science-based technologies soft drinks premium, based on local natural fruit and berry raw materials and herbal extracts.
About the Authors
E. M. Morgunova
г.Минск, Республика Беларусь
Belarus
Belarus
N. A. Shelegova
УО «Могилевский государственный университет продовольствия»
Belarus
Belarus
S. L. Masanskii
УО «Могилевский государственный университет продовольствия»
Belarus
Belarus
N. V. Samankova
УО «Могилевский государственный университет продовольствия»
Belarus
Belarus
Review
For citations:
Morgunova E.M., Shelegova N.A., Masanskii S.L., Samankova N.V. USINGOFNATURAL EXTRACTS BIOLOGICHESKROY HIGH VALUE - BASIS OF FORMATION OF CONSUMER PROPERTIES OF NEW fermented beverages. Food Industry: Science and Technology. 2013;(2):10-15. (In Russ.)
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