Tag Archives: organoleptic characteristics
Comparative analysis of biochemical and organoleptic parameters of carrots frozen in various regime conditions
UDC 635.132: 664.83 https://doi.org/10.25630/PAV.2026.47.15.003 Yanchenko E.V., Yanchenko A.V., Kaukhcheshvili N.E., Gryzunov A.A., Kornev A.V.
Posted in Processing
Tagged carrots, different temperature conditions, freezing, organoleptic characteristics, quality, raw materials
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