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Міжнародного науково-практичного журналу "Товари і ринки" з технічних та економічних наук 

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PHYSICAL-CHEMICAL CHANGES IN SYNBIOTIC CULTURED DAIRY BEVERAGES DURING STORAGE

Автор: Редактор on . Posted in 2011-1

UDC 637.141.8
 
HOLUB B.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
 
DANYLENKO S.,
candidate of technical sciences, Senior Research Scientist,
Technological Institute of Milk and Meat of Academy of Agrarian Science of Ukraine
 
RUDAVSKA A.,
doctor of agricultural science, professor,
KyivNational Universityof Trade and Economics
 
PHYSICAL-CHEMICAL CHANGES IN SYNBIOTIC CULTURED DAIRY BEVERAGES DURING STORAGE
 
The article presents the results of studying of physical-chemical processes in synbiotic cultured dairy beverages during storage. The shelf-life of products is determined.
 
 PHYSICAL-CHEMICAL CHANGES IN SYNBIOTIC CULTURED DAIRY BEVERAGES DURING STORAGE