Пищевая и биологическая ценность натуральных яблочно-виноградных компотов
Published in Вестник Южно-Уральского государственного университета. Серия: Пищевые и биотехнологии • Jan 1, 2014
Authors:,,
Л Ф Скалецкая
Владимир Войцеховский
Максим Ребезов
Abstract
The results of the study on biochemical composition and the formula of apple and apple-grape compotes are given. It’s found out that compotes have high organoleptic characteristics and a low biological value. Adding dried rosehips to apple-grape mixed compote contributes to a significant increase in...
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