Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human

dc.contributor.authorKuzmin, Oleg
dc.contributor.authorMurzina, Anastasiia
dc.contributor.authorDmytrenko, Maryna
dc.contributor.authorShamshur, Anna
dc.contributor.authorYefymovych, Polina
dc.date.accessioned2022-02-07T09:53:27Z
dc.date.available2022-02-07T09:53:27Z
dc.date.issued2019
dc.description.abstractThe 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.uk_UA
dc.identifier.citationInnovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human / O. Kuzmin, A. Murzina, M. Dmytrenko, A. Shamshur, P. Yefymovych // Organizational-economic mechanism of management innovative development of economic entities : collective monograph. – Przeworsk : WSSG, 2019. – Vol. 3. – P. 78–87.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/37043
dc.language.isoenuk_UA
dc.subjectqualityuk_UA
dc.subjectsouffléuk_UA
dc.subjectsemi-finished productuk_UA
dc.subjectnorms of physiological needs of humanuk_UA
dc.subjectякістьuk_UA
dc.subjectсуфлеuk_UA
dc.subjectнапівфабрикатuk_UA
dc.subjectнорми фізіологічних потреб людиниuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.titleInnovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of humanuk_UA
dc.typeArticleuk_UA

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