Food ingredients and biologically active additives: Textbook
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The characteristic of the current food ingredients (food additives, flavors, technological auxiliary products) and biologically active additives is considered. An analytical review of fundamental and periodic literature is presented, the latest regulatory documents governing the use of food ingredients and biologically active additives are presented. Fell the requirements of the Federal State Educational Standard of Higher Education of the latest generation. For students studying in the areas of training 03/19/04 and 04/19/04 “Product Technology and Organization of Catering”
Author:
Author:Poznyakovsky V.M., Kamova M.Yu., Chugunova O.V.
Cover:
Cover:Soft
Category:
- Category:Cookbooks, Food & Wine
- Category:Science & Math
Series:
Series: Higher Education. Bachelor
ISBN:
ISBN:978-5-16-011968-7
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