TECHNOLOGICAL ASPECTS OF "WATER ACTIVITY" INDICATOR AND ITS INFLUENCE ON THE QUALITY OF TOMATO SOUSS
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 2, Issue 10
Abstract
The article gives a theoretical overview of the "Water Activity" indicator and investigates its influence on changes in the process of preservation of canned products. The results of experimental studies of water activity in tomato sauces using tomatoes of different maturity levels are presented.
Authors and Affiliations
Olga Benderska, Tatyana Levkivska, Alexander Bessarab
Keywords
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