Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle
Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2015-12-01
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| Series: | Vestnik MGTU |
| Online Access: | http://vestnik.mstu.edu.ru/v18_4_n63/08_Grokhovsky_626_635.pdf |
| _version_ | 1818022398557945856 |
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| author | Grokhovsky V. A. Molchanovsky I. A. Bondarenko A. G. |
| author_facet | Grokhovsky V. A. Molchanovsky I. A. Bondarenko A. G. |
| author_sort | Grokhovsky V. A. |
| collection | DOAJ |
| description | Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage |
| first_indexed | 2024-04-14T08:32:05Z |
| format | Article |
| id | doaj.art-29395ccfab844205af40ebf0935cd2d1 |
| institution | Directory Open Access Journal |
| issn | 1560-9278 1997-4736 |
| language | Russian |
| last_indexed | 2024-04-14T08:32:05Z |
| publishDate | 2015-12-01 |
| publisher | Murmansk State Technical University |
| record_format | Article |
| series | Vestnik MGTU |
| spelling | doaj.art-29395ccfab844205af40ebf0935cd2d12022-12-22T02:03:54ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362015-12-01184626635Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettleGrokhovsky V. A.0Molchanovsky I. A.1Bondarenko A. G.2Murmansk State Technical UniversityMurmansk State Technical UniversityMurmansk State Technical UniversitySome aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storagehttp://vestnik.mstu.edu.ru/v18_4_n63/08_Grokhovsky_626_635.pdf |
| spellingShingle | Grokhovsky V. A. Molchanovsky I. A. Bondarenko A. G. Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle Vestnik MGTU |
| title | Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle |
| title_full | Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle |
| title_fullStr | Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle |
| title_full_unstemmed | Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle |
| title_short | Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle |
| title_sort | developing the technology of mayonnaise sauce with sea urchin caviar laminaria and nettle |
| url | http://vestnik.mstu.edu.ru/v18_4_n63/08_Grokhovsky_626_635.pdf |
| work_keys_str_mv | AT grokhovskyva developingthetechnologyofmayonnaisesaucewithseaurchincaviarlaminariaandnettle AT molchanovskyia developingthetechnologyofmayonnaisesaucewithseaurchincaviarlaminariaandnettle AT bondarenkoag developingthetechnologyofmayonnaisesaucewithseaurchincaviarlaminariaandnettle |