The research results of the organoleptic and physicochemical indices of the vacuum-processed and thermally-treated half-finished products from vegetables and fruits are presented in the article. It is revealed that these half-finished products have higher quality indices in relation to the traditionally cooked products and meet the standard-technical documentation requirements.
vegetables, fruits, vegetable raw material, vacuuming, vacuum package, half-finished products, public catering, culinary products
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