Food ingredients and dietary supplements

The characteristics of currently used food ingredients (food additives, flavorings, technological AIDS) and biologically active additives are considered. An analytical review of the fundamental and periodic literature is presented, and the latest regulatory documents regulating the use of food ingredients and biologically active additives are provided. Meets the requirements of the Federal state educational standard of higher education of the latest generation. For students studying in the areas of training 19.03.04 and 19.04.04 "product Technology and catering".

3 Research products, page 1 of 1

Technology of catering products
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Технологическое обеспечение качества продукции общественного питания
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