COMPARATIVE ANALYSIS OF THE AROMATIC, SENSORY PROFILE OF THE ELDER FLOWER (Sambucus nigra) COMPOTE, AN INNOVATIVE PRODUCT, WITH BEVERAGES OF ”ELDER FLOWER JUICE” TYPE by Maria Lidia D. Iancu

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Bisphenol A concentration in canned fruits and vegetables and their risk assessment using Monte Carlo simulation in Iran by Reza Hazrati-Raziabad, Ramin Aslani, Nabi Shariatifar, Majid Arabameri, Parisa Sadighara, Gholamreza Jahed Khaniki

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NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER by M. M. Achmedova

Subjects: “…compote…”
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JUSTIFICATION OF OPTIMUM PARAMETERS AND MATHEMATICAL MODEL OF HIGH-TEMPERATURE ROTATIONAL STERILIZATION OF COMPOTES IN SKO-1- 82-3000 CONTAINER by M. E. Achmedov, A. F. Demirova, N. G. Zagirov, V. V. Pinyaskin, M. M. Achmedova

Subjects: “…compote…”
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Production and Evaluation of Natural Sweeteners and Packaging Materials on Peach compote's shelf life by Manal, A. El-Gendy, Sanaa, S.H. Aly

Subjects: “…peach compote…”
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Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products by Khalid, R.A. Elbassiony, Neveen, A.M. Arfa

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IMPROVED MANUFACTURING CANNED "COMPOTE CHERRY" USING COMBINED HEAT TREATMENT by A. F. Demirova

Subjects: “…cherry compote…”
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IMPROVEMENT OF PRODUCTION TECHNOLOGYCOMPOTE WITH GRAPES FROM THE SHF EMF by M. E. Achmedov, A. F. Demirova, M. M. Achmedova, T. N. Daudova

Subjects: “…compote of grapes…”
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THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS by ASMA TEMAGOULT, BARIZA ZITOUNI, YASSINE NOUI, BOUTHEYNA SI BELKHIR, FATMA Z. BENSADI

Subjects: “…compotes…”
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