Food ingredients and dietary supplements. Textbook
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The characteristics of currently used food ingredients (food additives, flavorings, technological aids) and dietary supplements are considered. An analytical review of fundamental and periodic literature is presented, along with the latest regulatory documents governing the use of food ingredients and dietary supplements. It complies with the requirements of the Federal State Educational Standard of Higher Education of the latest generation. For students studying in the fields of training 19.03.04 and 19.04.04 'Food Production Technology and Public Catering Organization'.
Author:
Author:Poznyakovskiy Valeriy Mikhaylovich
Cover:
Cover:softcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Self Help & Self Education
Publication language:
Publication Language:Russian
Paper:
Paper:offset
Dimensions:
Dimensions:20.5x14x.7 cm
Series:
Series:Higher Education. Bachelor's degree
ISBN:
ISBN:978-5-1601-8637-5
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