Ditrikh, IrynaSaltan, Borys2019-04-222019-04-222018Ditrich, I. Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer properties/ I. Ditrich, B. Saltan // Engineering sciences: development prospects in countries of Europe at the beginning of the third millennium: collective monograph. Riga : Izdevnieciba “Baltija Publishing”, 2018. - Volume 1. - P. 176-197.https://dspace.nuft.edu.ua/handle/123456789/29063Formulations have been developed and technologies have been improved for the production of fish preserves with the addition of functional ingredients (fruits of orange and cherry) of fish semi-finished products with the addition of spinach and red cabbage. An assessment of their quality is given. Characterized chestnut and buckwheat flour as functional ingredients in fish recipes.en-USфункціональні харчові продуктирибні пресервирибні напівфабрникатирибні кулінарні виробифункциональные пищевые продуктырыбные пресервырыбные полуфабрникатырыбные кулинарные изделияfunctional foodsfish preservesfish convenience foodsfish culinary productsкафедра технології ресторанної і аюрведичної продукціїOther