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Annotation
В данной работе изложена сущность подхода к разработке фруктово-ягодного кваса с использованием пробиотических культур микроорганизмов. Представлены рецептуры и технологии производства кваса. Проведены исследования используемых образцов. Изучена технология разработки фруктово–ягодного кваса с использование пробиотических культур микроорганизмов.
This paper presents the essence of the approach to the development of fruit and berry kvass using probiotic cultures of microorganisms. Presented of the formulation and technology of production of kvass. The studies of the used samples were carried out. The technology of development of fruit and berry kvass with the use of probiotic cultures of microorganisms is studied.
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