ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ОБЕДЕННЫХ БЛЮД НА ОСНОВЕ ОВОЩЕЙ ДЛЯ СОЦИАЛЬНОГО ПИТАНИЯ

The seven-day recipe composition of lunch dishes for social nutrition of target groups of consumers was developed. The main components of this recipe are vegetables.Разработан семидневный рецептурный состав обеденных блюд для социального питания целевых групп потребителей, основным компонентом которого являются овощи

ОЦЕНКА СОРТОВ И ГЕТЕРОЗИСНЫХ ГИБРИДОВ КАПУСТЫ БЕЛОКОЧАННОЙ НА ПРИГОДНОСТЬ К ПЕРЕРАБОТКЕ

The different varieties of cabbage were assessed to be suitable for processing technology. As result of assessment, the best cultivars and heterosis hybrids have been chosen for this proposes. The canned products were also trialed.Проведена оценка различных сортообразцов капусты на их пригодность для переработки и выявлены лучшие сорта и гетерозисные гибриды капусты белокочанной для этой цели. Проведена дегустационная оценка консервированных продуктов

PRODUCTION TECHNOLOGY OF LUNCH DISHES BASED ON VEGETABLES FOR SOCIAL NUTRITION

The seven-day recipe composition of lunch dishes for social nutrition of target groups of consumers was developed. The main components of this recipe are vegetables

PRODUCTION TECHNOLOGY OF LUNCH DISHES BASED ON VEGETABLES FOR SOCIAL NUTRITION

The seven-day recipe composition of lunch dishes for social nutrition of target groups of consumers was developed. The main components of this recipe are vegetables

ASSESSMENT OF WHITE HEAD CABBAGE VARIETIES AND HYBRIDS FOR SUITABILITY FOR POST HARVEST PROCESSING AND HANDLING

The different varieties of cabbage were assessed to be suitable for processing technology. As result of assessment, the best cultivars and heterosis hybrids have been chosen for this proposes. The canned products were also trialed