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    Документ
    Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human
    (2019) Kuzmin, Oleg; Murzina, Anastasiia; Dmytrenko, Maryna; Shamshur, Anna; Yefymovych, Polina
    The method of assessing the quality of dishes in hotels and restaurants is considered. The structure of quality indicators and the results of studies of complex-quantitative assessment of the quality of semi-finished soufflé is presented. Taking into account the norms of physiological needs for women aged 18-29 years, a comprehensive assessment of the quality of the control and innovation of the semi-finished soufflé product has been calculated.