TY  JOUR
TI  OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
KW  Similarity theory
KW  technology of soups
KW  caloric value
KW  recipe correction
KW  foodservice industry
JO  Food Processing: Techniques and Technology
AU  Nugmanov, A.-.
AU  Titova, L..
AU  Aleksanyan, I..
AU  Fomenko, E..
PY  2015
IS  39
PB  Kemerovo State University