Theoretical justification of using secondary fish raw materials in the technology of culinary products
Автор: Kupchak D.V., Bogryantseva I.E., Bortnik T.A., Morozov L.A.
Журнал: Вестник Хабаровской государственной академии экономики и права @vestnik-ael
Рубрика: Технологии производства продуктов питания
Статья в выпуске: 2, 2021 года.
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This paper discusses issues related to the possibility of expanding the assortment of fish culinary products at public catering enterprises by rationally using secondary fish raw materials. The expediency of using fish hearts of salmon fish species in the technology of culinary products of public catering is shown.
Fish culinary products, heart of fish, catering enterprises
Короткий адрес: https://sciup.org/143178042
IDR: 143178042 | DOI: 10.38161/2618-9526-2021-2-81-86
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