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- W3217389917 abstract "The influence of various factors on the rate of moisture transfer processes during the storage of jelly marmalade has been investigated. The obtained results make it possible to substantiate additional requirements for quality indicators, chemical composition and type of structure-forming agents, properties of packaging materials and storage temperature to guarantee the preservation of quality during a given shelf life of marmalade and other confectionery products of a jelly-like consistency." @default.
- W3217389917 created "2021-12-06" @default.
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- W3217389917 creator A5089675963 @default.
- W3217389917 date "2021-01-01" @default.
- W3217389917 modified "2023-09-26" @default.
- W3217389917 title "Increasing the safety of confectionery products of jelly-like consistency" @default.
- W3217389917 doi "https://doi.org/10.26897/978-5-9675-1855-3-2021-244" @default.
- W3217389917 hasPublicationYear "2021" @default.
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