Innovative approaches in development of functional products for restaurant holdings
Дата
2019
Автори
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DOI
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Назва журналу
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Назва тому
Видавець
Анотація
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.
Опис
Ключові слова
функціональні харчові продукти, заклади ресторанного господарства, кулінарні рибні вироби, судак, капустяні овочі, functional foods, restaurant establishments, fish culinary products, pike perch, cabbage vegetables, кафедра технології ресторанної і аюрведичної продукції
Бібліографічний опис
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.