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Information × Registration Number 0210U005084, 0106U012034 , R & D reports Title The theoretical and practical criterions of useing vegetables, fruits and beans in composition of sauces and paste culinary products popup.stage_title Head Grinchenko Olga Oleksiivna, Registration Date 20-05-2010 Organization Kharkov State Academy of Food Technology and Management popup.description2 Technologies of hot souses based on vegetables, paste culinary products based on beans, restructuring culinary products of based on cultivated mushrooms are proved and developed. Changes qualitative and safety of new products are research. Product Description popup.authors Ільчакова Ж.О. Горальчук А.Б. Гринченко О.О. Мостепанюк О.С. Пивоваров П.П. Пивоварова О.П. Полевич В.В. popup.nrat_date 2020-04-02 Close
R & D report
The theoretical and practical criterions of useing vegetables, fruits and beans in composition of sauces and paste culinary products
Head: Grinchenko Olga Oleksiivna. The theoretical and practical criterions of useing vegetables, fruits and beans in composition of sauces and paste culinary products. (popup.stage: ). Kharkov State Academy of Food Technology and Management. № 0210U005084
1 documents found

Updated: 2026-03-23


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