Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Warning: file_get_contents(http://doi.crossref.org/servlet/getForwardLinks?usr=murmansk&pwd=4_mstu&doi=): failed to open stream: HTTP request failed! HTTP/1.1 400 in /var/www/old/sites/vestnik/php/find_ref.php on line 2
Grokhovsky V. A., Molchanovsky I. A., Bondarenko A. G.
Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle
Abstract. Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage
Keywords: marketing researches, mayonnaise sauce, sea urchin caviar, laminaria, nettle, composition formula, quality characteristics, storage
Printed reference: Grokhovsky V. A., Molchanovsky I. A., Bondarenko A. G. Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle // Vestnik of MSTU. 2015. V. 18, No 4. P. 626-635.
Electronic reference: Grokhovsky V. A., Molchanovsky I. A., Bondarenko A. G. Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle // Vestnik of MSTU. 2015. V. 18, No 4. P. 626-635. URL: http://vestnik.mstu.edu.ru/v18_4_n63/08_Grokhovsky_626_635.pdf.
