Hygienic basics of nutrition, quality and safety of food products. Stamp of the Ministry of Education of the Russian Federation
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The textbook discusses the priority issues of nutrition, quality control and safety. Special attention is paid to the problems of rationalizing the nutrition of the population of Russia, the relationship of health and nutrition. One sections are devoted to pollution of food raw materials, food products xenobiotics of chemical and microbiological origin. Presented material for certification, other forms of quality control and safety of food products.
Modern scientific and analytical materials are included on the most important sections of nutrition science, in particular by polyunsaturated fatty acids, food and biologically active additives, materials on genetically modified sources of food, conducting their state and departmental control are published.
For students of higher educational institutions, graduate students, scientific and practical workers of the food industry, catering and trade
Modern scientific and analytical materials are included on the most important sections of nutrition science, in particular by polyunsaturated fatty acids, food and biologically active additives, materials on genetically modified sources of food, conducting their state and departmental control are published.
For students of higher educational institutions, graduate students, scientific and practical workers of the food industry, catering and trade
Author:
Author:Poznyakovsky Valery Mikhailovich
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
- Category:Medical Books
Series:
Series: Food
ISBN:
ISBN:5-94087-777
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