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11.235  Articles
1 of 1.125 pages  |  10  records  |  more records»
The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, ... see more

The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, ... see more

The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, ... see more

This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formul... see more

For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered.The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, le... see more

For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered.The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, le... see more

Literature on organic amendments was reviewed from 1982 up to 1994. A total number of 221 papers was found, confirming the interest of research in this nematode control method. Most of work was still concentrated in developing countries. Organic materials... see more

The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it has been... see more

The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it has been... see more

1 of 1.125 pages  |  10  records  |  more records»