Modelling of the process of micromycetus survival in fruit and berry syrups
<p>In order to develop methods for preserving fruit and berry syrup, which exclude the use of high-temperature sterilization and preservatives, the survival of spores of micromycetes (<em>B. nivea</em> molds) in model media with different concentration of food osmotically active su...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2017-06-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/514 |