Gurskiy P. The Technology pastes for the last bites on base unfatty curds

Object - technologies pastes for the last bites on base unfatty curds; the purpose - development of scientifically provedtechnology pastes for the last bites on base unfatty curds and recommendations on their usage in the composition of soups;methods - physical and chemical, microbiological, organoleptic, methods of planning of experiment and mathematical modeling; results and newness - the scientifically proved technology of the pastes for the last bites on base unfatty curds is developed, technologies of soups with usage of thermoformed garnishes are developed, consumer and technological properties, food value of developed production are established; introduced - in specialized shops and establishments of restaurant facilities; area - the food concentrate industry, establishments of a restaurant facilities.