Quality of Vegetable Puree Soups with Protein-containing Raw Materials

Autor: Максим Рибаченко, Ганна Березова, Володимир Польовик, Ірина Корецька

Publikováno v: Ресторанний і готельний консалтинг: Інновації, Vol 5, Iss 2 (2022)

Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more th

Externí odkaz: https://doaj.org/article/698e14da16514284b0788a4b558e5f0f

Якість овочевих супів-пюре з використанням білкововмісної сировини

Publikováno v: Restaurant and hotel consulting. Innovations; Vol. 5 No. 2 (2022); 303-315
Ресторанный и гостиничный консалтинг. Инновации; Том 5 № 2 (2022); 303-315
Ресторанний і готельний консалтинг. Інновації; Том 5 № 2 (2022); 303-315

Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::4691dee84f209a06c32bd6516ab56208
http://restaurant-hotel.knukim.edu.ua/article/view/270120