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.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food quality |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Hryhorenko O.M. |
| Дата добавления | 19.02.2016 |
| Размер файла | 478,5 K |
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