A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
EUREKA Life Sciences
A semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawberries, dried apples and oat flocks. A sample was frozen in a low-temperature calorimeter to -20 °С. It was established, that freezing at-20±2 °С favors the full conservation of a sample and storage during 270 days. The results of the organoleptic evaluation of the semi-product before freezing and after refrigeratory storage during 270 demonstrated that the product is characterized by a highdoi:10.21303/2504-5695.2018.00593 fatcat:24aqwtjvzrewdjs2ossb64476u