Please use this identifier to cite or link to this item:
http://dspace.nuft.edu.ua/jspui/handle/123456789/26634| Title: | Innovative technology of semi-finished products for soups-puree |
| Authors: | Pushka, Olga Patychuk, Vadim Havrysh, Andrey Niemirich, Oleksandra Tkachuk, Yuriy |
| Keywords: | напівфабрикат semi-finished product технологія technology перші страви first courses кафедра готельно-ресторанної справи |
| Issue Date: | 2016 |
| Citation: | Innovative technology of semi-finished products for soups-puree / O. Pushka, V. Patychuk, A. Havrysh, O. Nemirich, Y. Tkachuk // Food Science for Well-being (CEFood 2016) : book of abstracts 8th Central European Congress on Food 2016. — 23-26 May 2016. — Kyiv : NUFT, 2016. — P. 222. |
| Abstract: | У статті обгрунтовано інноваційний спосіб приготування кулінарних напівфабрикатів для пюреподібних перших страв. Вказано необхідні компоненти виробу. The article substantiates an innovative way of preparing culinary semi-finished products for puree-shaped first courses. The necessary components of the product are indicated. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/26634 |
| Appears in Collections: | Тези доповідей |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Innovative technology of semi-finished.pdf | 67.33 kB | Adobe PDF | View/Open |
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