Vasilenko, VictoriaPushka, OlgaHavrysh, AndreyIshchenko, TatianaNiemirich, Oleksandra2018-02-022018-02-022016Technology 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.https://dspace.nuft.edu.ua/handle/123456789/26635The article presents the urgency of the use of innovative culinary semi-finished products in the technology of mashed soup.en-USтехнологіятехнологияtechnologyсуп-пюресуп-пюреsoupкулінарний напівфабрикаткулинарный полуфабрикатculinary semi-finished productкафедра готельно-ресторанної справиOther