Ditrikh, IrynaIlchuk, Natalya2019-04-222019-04-222019Ditrich, 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.https://dspace.nuft.edu.ua/handle/123456789/29059Formulations 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.en-USфункціональні харчові продуктизаклади ресторанного господарствакулінарні рибні виробисудаккапустяні овочіfunctional foodsrestaurant establishmentsfish culinary productspike perchcabbage vegetablesкафедра технології ресторанної і аюрведичної продукціїOther