Zobrazeno 1 - 2
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pro vyhledávání: '"Kryzhska, Tatiana"'
Autor:
Kryzhska, Tatiana
Publikováno v:
Ресторанний і готельний консалтинг. Інновації; Том 3, № 1 (2020); 69-79
Restaurant and hotel consulting. Innovations; Том 3, № 1 (2020); 69-79
Ресторанный и гостиничный консалтинг. Инновации; Том 3, № 1 (2020); 69-79
Restaurant and hotel consulting. Innovations; Том 3, № 1 (2020); 69-79
Ресторанный и гостиничный консалтинг. Инновации; Том 3, № 1 (2020); 69-79
Topicality. The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::26e5cf33c9977de5587f068fa2224101
http://restaurant-hotel.knukim.edu.ua/article/view/205570
http://restaurant-hotel.knukim.edu.ua/article/view/205570
Autor:
Kryzhska Tatiana
Topicality.The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::61440410f5bdeff54d070f60d23ad2bc
https://zenodo.org/record/5579752
https://zenodo.org/record/5579752
