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The risks of nonrational nutrition and the scientific methods of food products quality evaluation in sphere of catering trade - подобные работы
The risks of nonrational nutrition and the scientific methods of food products quality evaluation in sphere of catering trade
Methods for determination of basic nutrients and their importance for different groups and subgroups of food and drinks. Determination of the likely risks of nonrational nutrition that helps to evaluate the quality of the product in the catering trade.
Подобные документы
Scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. A positive effect of fermentation for 18 days on the consumer characteristics of meat.
статья, добавлен 16.06.2024