THE TECHNOLOGY OF FISH CHOPPED HALF-FINISHED PRODUCTS WITH PROLONGED STORAGE PERIOD FOR THE SCHOOLCHILDREN MEALS
Journal: BULLETIN OF KSAU
№ 2
, 2014
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Sibirskiy federal'nyy universitet
2.
Sibirskiy federal'nyy universitet
Type:
Article
Pages:
from 174
to 178
Status:
Published
Received:
21.02.2014
Accepted:
23.02.2014
Published:
25.02.2014
Subject area:
UDK 641.528 Охлаждение. Замораживание
Language:
Russian
Keywords:
resource-saving technology, fish chopped half-finished products, intensive cooling, quality indices
Abstract (English):
The article is devoted to the scientific and practical substantiation of the new resource-saving technology introduction for the fish chopped half-finished products with prolonged storage period for the schoolchildren meals.
The article is devoted to the scientific and practical substantiation of the new resource-saving technology introduction for the fish chopped half-finished products with prolonged storage period for the schoolchildren meals.
Keywords:
resource-saving technology, fish chopped half-finished products, intensive cooling, quality indices
resource-saving technology, fish chopped half-finished products, intensive cooling, quality indices
1. Sbornik receptur blyud i kulinarnyh izdeliy dlya predpriyatiy obschestvennogo pitaniya pri obscheobrazovatel'nyh shkolah. - M.: Hlebprodinform, 2004. - 640 s.
2. Stringer M., Dennis K. Ohlazhdennye i zamorozhennye produkty: per. s angl. - SPb.: Professiya, 2004. - 496 s.
