Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
The relevance of the issue considered in the paper follows from the current state of development of public catering, when the recipe components of industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at the enterprises of the food indu...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN FR |
| Publicado: |
EDP Sciences
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/6bbc6a67998242729a25fd95fac418f2 |
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