How to Cite
А.Ж.ЧОРИЕВ, А. Н. (2026). ИЗУЧЕНИЕ КОМПЛЕКСНОЙ ТЕХНОЛОГИИ ПЕРЕРАБОТКИ ХУРМЫ . Confrencea, 2, 175–179. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/1984
Abstract
A recommendation is given for a comprehensive processing
technology: to produce puree, jams and dried fruits from ripe persimmon fruits
while maintain temperature regimes and from the waste, which consists of pomace
(press cake) pectin, polysaccharides and from the seeds-oil.
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