Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human
dc.contributor.author | Kuzmin, Oleg | |
dc.contributor.author | Murzina, Anastasiia | |
dc.contributor.author | Dmytrenko, Maryna | |
dc.contributor.author | Shamshur, Anna | |
dc.contributor.author | Yefymovych, Polina | |
dc.date.accessioned | 2022-02-07T09:53:27Z | |
dc.date.available | 2022-02-07T09:53:27Z | |
dc.date.issued | 2019 | |
dc.description.abstract | 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. | uk_UA |
dc.identifier.citation | Innovative 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.uri | https://dspace.nuft.edu.ua/handle/123456789/37043 | |
dc.language.iso | en | uk_UA |
dc.subject | quality | uk_UA |
dc.subject | soufflé | uk_UA |
dc.subject | semi-finished product | uk_UA |
dc.subject | norms of physiological needs of human | uk_UA |
dc.subject | якість | uk_UA |
dc.subject | суфле | uk_UA |
dc.subject | напівфабрикат | uk_UA |
dc.subject | норми фізіологічних потреб людини | uk_UA |
dc.subject | кафедра технології ресторанної і аюрведичної продукції | uk_UA |
dc.title | Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human | uk_UA |
dc.type | Article | uk_UA |
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