Paste from red beet – perspective way to improve assortment of food products

Authors

  • Т. Sheiko Institute of Food Resources NAAS

Keywords:

red beets, puree, paste, aromatic additives

Abstract

The paper presents a new kind of food – paste from red beets with the aromatic additives. Its chemical composition characteristics, mineral content, microbiological and organoleptic characteristics compared to raw materials and puree are shown

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References

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Published

2015-06-25

How to Cite

Sheiko Т. (2015). Paste from red beet – perspective way to improve assortment of food products. FOOD RESOURCES, 3(04), 7–10. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/436

Issue

Vol. 3 No. 04 (2015): Food Resources

Section

Технічні науки

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