Commodity management and examination of fat goods: a training manual

The study manual examined the chemical composition and consumer properties of fats, the design of food fats based on the principles of quality management, presented techniques of technoochemical controls in the stages of production of plant and animal fats, methods for determining the quality indicators and technical and operational properties of oil products, presented materials of existing management systems. The qualities of the most advanced enterprises of the domestic oil and fat industry, there are techniques for checking the quality and naturalness of food fats, detecting their falsification at all stages of the technological cycle of products, presented methodical approaches and practical experience in quality management and safety of fatty goods in trade. The content of the benefit complies with the requirements of the Federal State Educational Standard 3+. The manual is intended for the preparation of bachelors in the areas of merchant, Trade, Management, Quality Management, as well as for undergraduates, graduate students, employees of trade organizations and specialists working in the field of product quality and safety expertise