ОПРЕДЕЛЕНИЕ ОПТИМАЛЬНОЙ ДОЗИРОВКИ ПИЩЕВОЙ ДОБАВКИ «СЕЛЕКСЕН» ДЛЯ ПРОИЗВОДСТВА ФУНКЦИОНАЛЬНЫХ БУЛОЧНЫХ ИЗДЕЛИЙ

One of the important quality factors of a functional food is the ability to preserve its curative and preventive properties for the entire shelf life. The article presents the experiment results on enriching the bakery foods of accelerated and traditional sponge method of production with selenium an...

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Veröffentlicht in:	Tehnika i tehnologiâ piŝevyh proizvodstv (Online) 2015-01, Vol.36 (1)
1. Verfasser:	Naumova, N L
Format:	Artikel
Sprache:	rus
Schlagworte:	Bakeries Correlation coefficients Dosage Food Food additives Mathematical analysis Packaged goods Packaging Production methods Selenium Shelf life Statistical analysis Storage
Online-Zugang:	Volltext
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