The terms and definitions in the field of nutrition hygiene, homogeneous groups of food raw materials and food

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 the convenience of use in this publication, a two -level number of terms of terms was used: their numbers are given in order on the left, and on the right are the numbers of the pages on which these terms are placed.
The reference book is intended for university students studying in the areas of training: "Modelity", "Trade", "Technology of Products and Organization of Catering". The manual will be useful to bachelors and undergraduates, graduate students and university teachers of food, agricultural and trade and economic profiles, as well as food and processing specialists, trade and catering, controlling organizations