Technology of cream soups using innovative culinary semi-finished goods

dc.contributor.author	Vasilenko, Victoria
dc.contributor.author	Pushka, Olga
dc.contributor.author	Havrysh, Andrey
dc.contributor.author	Ishchenko, Tatiana
dc.contributor.author	Niemirich, Oleksandra
dc.date.accessioned	2018-02-02T09:25:06Z
dc.date.available	2018-02-02T09:25:06Z
dc.date.issued	2016
dc.description.abstract	The article presents the urgency of the use of innovative culinary semi-finished products in the technology of mashed soup.	uk_UA
dc.identifier.citation	Technology of cream soups using innovative culinary semi-finished goods / V. S. Vasylenko, O. S. Pushka, A. V. Havrysh, O. V. Niemirich, T. I. Ishchenko // 8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016) : Book of Abstracts. — 23-26 May 2016. — K. : NUFT, 2016. — P. 286.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/26635
dc.language.iso	en_US	uk_UA
dc.subject	технологія	uk_UA
dc.subject	технология	uk_UA
dc.subject	technology	uk_UA
dc.subject	суп-пюре	uk_UA
dc.subject	суп-пюре	uk_UA
dc.subject	soup	uk_UA
dc.subject	кулінарний напівфабрикат	uk_UA
dc.subject	кулинарный полуфабрикат	uk_UA
dc.subject	culinary semi-finished product	uk_UA
dc.subject	кафедра готельно-ресторанної справи	uk_UA
dc.title	Technology of cream soups using innovative culinary semi-finished goods	uk_UA
dc.type	Other	uk_UA

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