EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS
In recent years much attention is paid to the catering service in the socially significant establishments of public catering. As part of a number of federal programs, re-equipment of kitchens and updating of the product assortment are carried out. Firstly, the re-equipment in the kitchens includes i...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/44/2.pdf |
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