Please use this identifier to cite or link to this item:
https://repo.btu.kharkov.ua//handle/123456789/23318| Title: | The technology of cheese structured semi-product with the use of gelatin |
| Authors: | Pertsevyi, Mykola Gurskyi, Petro Ladyka, Volodymyr Obozna, Margarita Bidyuk, Dmytro Shilman, Lev Garncarek, Barbara Garncarek, Zbigniew Birca, Adriana Borysova, Alina Arkhipova, Victoria Pertsevyi, Fedir |
| Issue Date: | 2016 |
| Publisher: | Sumy : University Book |
| Citation: | The technology of cheese structured semi-product with the use of gelatin: The monograf. Pertsevyi M., Gurskyi P., Ladyka V. et al.; Under the editorship of P. Gurskyi, F. Pertsevyi. Sumy: University Book, 2016. 134 p. |
| Abstract: | The monograph includes concentrated and integrated scientific information concerning the use of nonfat cheese and sunflower seed kernel for producing structured products at the restaurant business enterprises. This information is presented in the form of text, technological calculations, figures, diagrams, tables and it is meant for lecturers, postgraduates, students who are engaged in scientific work. |
| URI: | https://repo.btu.kharkov.ua//handle/123456789/23318 |
| ISBN: | 978-966-680-781-9 |
| Appears in Collections: | Монографії |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Mon_Technology_2016 .pdf | 7.66 MB | Adobe PDF | View/Open |
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