The terms and definitions in the field of food hygiene, homogeneous groups of plant origin. SPO
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The reference book contains the terms and definitions in the field of nutrition hygiene, merchandising, quality management, production of homogeneous groups of food products of plant origin. Materials on children"s, medical and preventive nutrition, biologically active food additives, genetically modified products and other special -purified foods are given. For ease of use in this publication, a two -level number of terms of terms was used: their numbers are given on the left in order, and on the right are the numbers of the pages on which these terms are placed.
The reference book is intended for students of the institutions of the STR, mastering professional competencies in the areas: “Industrial Ecology and Biotechnology”, “Service and Tourism”. In addition, the reference book is of interest to young specialists and professionals of the hospitality industry, as well as a mass reader
The reference book is intended for students of the institutions of the STR, mastering professional competencies in the areas: “Industrial Ecology and Biotechnology”, “Service and Tourism”. In addition, the reference book is of interest to young specialists and professionals of the hospitality industry, as well as a mass reader
Author:
Author:Poznyakovsky Valery Mikhailovich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Technology of catering products
ISBN:
ISBN:978-5-8114-6499-9
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