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Please use this identifier to cite or link to this item: http://elib.bsu.by/handle/123456789/49855
Title: Товароведная характеристика мясных и рыбных кулинарных изделий, обработанных пароконвективным способом
Authors: Ахралович, Я. М.
Масанский, С. Л.
Азаренко, Н. Ю.
Keywords: ЭБ БГУ::ТЕХНИЧЕСКИЕ И ПРИКЛАДНЫЕ НАУКИ. ОТРАСЛИ ЭКОНОМИКИ::Пищевая промышленность
Issue Date: 2012
Publisher: Минск : Изд.центр БГУ
Citation: Сборник научных работ студентов Республики Беларусь "НИРС 2011". - Минск, 2012. - С. 78-79
Abstract: In recent years in the domestic market appeared universal thermal equipment with high extent of automation and possi- bility of programming of technological process. Practice shows that technological process of preparation of culinary prod- ucts in parokonvektomate differs from the traditional a little. Actual there are questions of technological parameters of preparation of the culinary products processed in the parokonvektional way, and the characteristic of these products. At the same time information on consumer and technological properties of products hasn't enough.
URI: http://elib.bsu.by/handle/123456789/49855
Appears in Collections:Сборник научных работ студентов Республики Беларусь "НИРС 2011"

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