WAYS TO EXPAND THE RANGE OF FISH CULINARY PRODUCTS OF INCREASED BIOLOGICAL VALUE FOR INSTITUTIONS OF THE HOSPITALITY INDUSTRY

Authors

  • Iryna Ditrikh National University of Food Technologies
  • Natalia Prylipko National University of Food Technologies

DOI:

https://doi.org/10.30890/2567-5273.2022-19-01-005

Keywords:

Zrazy donsʹki, grass carp, leeks, almond milk, buckwheat flour, quail eggs, biological value.

Abstract

The presented work presents the results of creating a recipe for "Fish dishes with leeks" with high biological value. The chemical composition of the main raw material of the dish - grass carp is analyzed and its advantages in the recipe composition are p

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"Modern engineering and innovative technologies"

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Published

2022-02-28

How to Cite

Дітріх, І., & Приліпко, Н. (2022). WAYS TO EXPAND THE RANGE OF FISH CULINARY PRODUCTS OF INCREASED BIOLOGICAL VALUE FOR INSTITUTIONS OF THE HOSPITALITY INDUSTRY. Modern Engineering and Innovative Technologies, 1(19-01), 79–86. https://doi.org/10.30890/2567-5273.2022-19-01-005

Issue

No. 19-01 (2022)

Section

Articles

License

Copyright (c) 2022 Authors

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.