The relevance of the issue considered in the paper follows from the current state of development of public catering, when the recipe components of industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at the enterprises of the food...
Author(s) : Bugaets, N.; Tereshchenko, I.; Yakimenko, A.; Bugaets, I.
Publisher : EDP Sciences S.A., Les Ulis, France
Journal article; Conference paper : BIO Web of Conferences 2021 Vol.37 ref.5