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Title: | Current approaches to the technology of bakery products made from frozen prepared food |
Authors: | Rohliev, Iosif Havrysh, Andrey Dotsenko, Viktor Lukianets, Halyna |
Keywords: | freezing заморожування замораживания dough тісто тесто yeast cells дріжджові клітини дрожжевые клетки sugar цукор сахар egg yolk яєчний жовток яичный желток lecithin лецитин кафедра іноземних мов професійного спрямування кафедра готельно-ресторанної справи |
Issue Date: | 2013 |
Citation: | Current approaches to the technology of bakery products made from frozen prepared food / Y. Rogliev, A. Havrysh, V. Dotsenko, G. Lykjanez // NEEFood – 2013 : The Second North and East European Congress on Food : abstracts. − Kyiv, Ukraine : NUFT, 2013. – P. 103. |
Abstract: | In recent years the technology of bakery products that uses freezing is developing rapidly in most developed countries, including Western European and Northern American ones. New technology of using frozen bakery production allows responding to market needs in supplying fresh products in a wide range to the population, and managing the quality and safety of frozen dough products on the stage of their preparation. |
URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/9589 |
Appears in Collections: | Тези доповідей |
Files in This Item:
File | Description | Size | Format | |
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frozen_prepared_food.pdf | 163,06 kB | Adobe PDF | View/Open |
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