Powered by OpenAIRE graph
Found an issue? Give us feedback
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Известия вузов Пищев...arrow_drop_down
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
Известия вузов Пищевая технология
Article . 2011
Data sources: CyberLeninka - Russian open access scientific library
Claim

This Research product is the result of merged Research products in OpenAIRE.

You have already added 0 works in your ORCID record related to the merged Research product.

Усовершенствованные технологии консервирования первых обеденных блюд для общественного питания

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2011 Russian Publisher:Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет"Journal:Известия высших учебных заведений. Пищевая технология (issn: 0579-3009, Copyright policy )

Усовершенствованные технологии консервирования первых обеденных блюд для общественного питания

Abstract

Разработаны технологии консервирования первых и вторых обеденных блюд для общественного питания на основе сырья растительного и животного происхождения. Приведена аппаратурная схема производства обеденных консервов. Рассчитан экономический эффект от внедрения новой технологии.

Keywords

ПЕРВЫЕ И ВТОРЫЕ ОБЕДЕННЫЕ БЛЮДА,КОНСЕРВИРОВАННЫЕ ОБЕДЕННЫЕ БЛЮДА,МНОГОКОМПОНЕНТНЫЕ ПРОДУКТЫ ПИТАНИЯ

  • BIP!
    Impact byBIP!
    selected citations
    These citations are derived from selected sources.
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 0
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    		 Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 Average
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    		 Average
Powered by OpenAIRE graph
Found an issue? Give us feedback
selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
gold