Zobrazeno 1 - 9
of 9
pro vyhledávání: '"steam convection oven"'
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 136-142 (2018)
The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for p
Externí odkaz:
https://doaj.org/article/1383395450424a6092cab87bcc08db1f
Publikováno v:
Техника и технология пищевых производств, Vol 44, Iss 1, Pp 11-16 (2017)
In recent years much attention is paid to the catering service in the socially significant establishments of public catering. As part of a number of federal programs, re-equipment of kitchens and updating of the product assortment are carried out. Fi
Externí odkaz:
https://doaj.org/article/43ef95e68c4d472c9d5d091f23c96213
Publikováno v:
Техника и технология пищевых производств, Vol 36, Iss 1, Pp 5-11 (2015)
The appearance of up-to-date technological equipment and modern methods of raw materials processing and cooking in the market of food services leads to the necessity to study consumer properties of finished goods. Today, the modern professional equip
Externí odkaz:
https://doaj.org/article/7736ef9ac66d4979ac5211b9280f8bf9
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 136-142 (2018)
The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bceecfefb0d9dad1116a963c8ba653f6
https://doi.org/10.21603/2074-9414-2018-2-136-142
https://doi.org/10.21603/2074-9414-2018-2-136-142
Akademický článek
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Autor:
Masami, HARA, Mika, ITO
Publikováno v:
学苑 = Gakuen. 926:41-48
Purpose: Tests were performed in a large scale cooking site to determine the proper cooking time and equipment for heating vegetables in such a way that their required natural flavor, fresh color, optimal softness and taste remain.Methods: The sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::d37a125df488fa4ee59f161f77f560dc
http://id.nii.ac.jp/1203/00006053/
http://id.nii.ac.jp/1203/00006053/
The current market of semi-finished products from poultry dynamically grows, but still there are problems connected with the quality of the offered products. It is known that one of the most progressive and rational methods of heat treatment of semi-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a0bb210bb47cb05c0dc18cedafddf64
Publikováno v:
日本暖地畜産学会報 = Journal of Warm Regional Society of Animal Science, Japan. 52(2):23-28
本研究の目的は,食肉を用いて咀嚼・嚥下困難な高齢者に受け入れられるソフト食品を開発研究することである.そこで,ショウガ,ジャガイモ・デンプン,タマネギ,味噌と新鮮な生クリーム
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c8c973f469d049ef39667f300d4425c0
http://hdl.handle.net/10458/2952
http://hdl.handle.net/10458/2952
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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