%0 Journal Article
%T OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
%A Nugmanov, A.-.
%A Titova, L..
%A Aleksanyan, I..
%A Fomenko, E..
%K Similarity theory, technology of soups, caloric value, recipe correction, foodservice industry
%J Food Processing: Techniques and Technology
%D 2015
%N 39
%P 7
%I Kemerovo State University