title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ¾Ð² Ð¸Ð· ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾, ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¸ ÑÑÐ¾Ð¹ÐºÐ¾ÑÑÑ Ð¿ÑÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ð¸ ÑÐ»Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð°
title: Ð¼Ð°Ð³Ð¸ÑÑÐµÑÑÐºÐ°Ñ Ð´Ð¸ÑÑÐµÑÑÐ°ÑÐ¸Ñ
titleType: Subtitle
Creators: name: Ð¡ÐºÑÑÐ¸Ð½Ð°, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2016
Subjects: ÑÐ»Ð¸Ð²Ð¾ÑÐ½Ð¾Ðµ Ð¼Ð°ÑÐ»Ð¾
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð°
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
expertise
quality assessment

description: ÐÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Â«ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ¾Ð² Ð¸Ð· ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾, ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¸ ÑÑÐ¾Ð¹ÐºÐ¾ÑÑÑ Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸ ÑÐ»Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð°Â» Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ»Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð° Ð·Ð°ÐºÑÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ñ ÑÐºÑÐ¾Ð¿Ð¾Ð¼, Ñ Ð¿ÑÐ¾Ð²Ð°Ð½ÑÐºÐ¸Ð¼Ð¸ ÑÑÐ°Ð²Ð°Ð¼Ð¸, Ñ ÑÐµÑÐ½Ð¾ÐºÐ¾Ð¼ Ð¢Ð Â«ÐÑÐ³Ð¾Ð²Ð°Ñ ÑÐ²ÐµÐ¶ÐµÑÑÑÂ», Ð¾ÑÐµÐ½ÐºÐµ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² - ÑÐ»Ð°Ð²Ð¾Ð½Ð¾Ð¸Ð´Ð¾Ð² Ð¸ ÑÐ¾ÐºÐ¾ÑÐµÑÐ¾Ð»Ð¾Ð² Ð¸ ÑÑÐµÐ¿ÐµÐ½Ð¸ Ð¸Ñ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ñ Ð¼ÐµÐ´Ð¸ÑÐ¸Ð½ÑÐºÐ¸Ñ Ð½Ð¾ÑÐ¼Ð°Ð¼ Ð·Ð° ÑÑÐµÑ ÑÑÑÐ¾ÑÐ½Ð¾Ð¹ Ð½Ð¾ÑÐ¼Ñ Ð¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸Ñ. Ð­ÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ Ð¿Ð¾ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ñ ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ¸, Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐµ, Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼, ÑÑÐµÐ¿ÐµÐ½Ð¸ ÑÐ²ÐµÐ¶ÐµÑÑÐ¸ (ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¶Ð¸ÑÐ¾Ð²Ð¾Ð¹ ÑÐ°Ð·Ñ, Ð¿ÐµÑÐµÐºÐ¸ÑÐ½Ð¾Ð¼Ñ Ð¸ ÑÐ¸Ð°Ð±Ð°ÑÐ±Ð¸ÑÑÑÐ¾Ð²Ð¾Ð¼Ñ ÑÐ¸ÑÐ»Ð°Ð¼) Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð² ÑÐµÑÐµÐ½Ð¸Ðµ 60-ÑÐ¸ ÑÑÑÐ¾Ðº. ÐÐ¿ÑÐµÐ´ÐµÐ»ÑÐ»Ð¸ ÑÐ¾ÑÑÐ°Ð½Ð½Ð¾ÑÑÑ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð½Ð° Ð¼Ð¾Ð¼ÐµÐ½Ñ Ð¾ÐºÐ¾Ð½ÑÐ°Ð½Ð¸Ñ ÑÑÐ¾ÐºÐ° ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ. ÐÐ·ÑÑÐµÐ½ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ½ÑÐ¹ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð» ÑÐ»Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð° Ñ Ð²ÐºÑÑÐ¾Ð²ÑÐ¼Ð¸ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ°Ð¼Ð¸ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ.
description: Graduate qualification work. The subject is Â« Influence of components from vegetable raw materials on quality, functional properties and firmness at storage of butter Â». It is devoted to comparative review of quality of butter snack with fennel, Provence herbs, garlic TM "Meadow Freshness", an assessment of functional properties on the content of biologically active agents - flavonoids and tokoferol and degree of their compliance medical to norms due to standard daily rate of consumption. Expertize was carried out on a condition of packing, marking, organoleptic, physical and chemical indicators, by freshness degrees (acidities of a fatty phase, to peroxid and thiabarbituric numbers) in the course of storage within 60 days. Defined safety of biologically active agents at the time of the termination of period of storage. competitive potential of butter with flavoring components in the consumer market has been studied.