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Title: Innovative approaches in development of functional products for restaurant holdings
Authors: Ditrikh, Iryna
Ilchuk, Natalya
Keywords: функціональні харчові продукти
заклади ресторанного господарства
кулінарні рибні вироби
капустяні овочі
functional foods
restaurant establishments
fish culinary products
pike perch
cabbage vegetables
кафедра технології ресторанної і аюрведичної продукції
Issue Date: 2019
Citation: Ditrich, I. Innovative approaches in development of functional products for restaurant holdings / I. Ditrich, N. Ilchuck // Conceptual aspects management of competitiveness the economicentities: collective monograph / edited by M. Bezpartochnyi, I. Britchenko, in 2 Vol. / Higher School of Social and Economic. – Przeworsk : WSSG, 2019. – Vol. 2. – P. 28–38.
Abstract: Formulations have been developed and production technologies for culinary products made from freshwater fish with the addition of vegetable raw materials have been improved (Fish Cutlets with Cauliflower, Fish Broccoli Schnitzels, Kale Fish Loaves). An assessment of the quality of new products.
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