LDR 01218nam#a2200205#i#450#
001     1405
005     20250408120155.2
008    _ 19050505d1905####ek#y0engy0150####ca
020 ## _$a978-5-16-011968-7
041 0# _$aRUS
044 ## _$axxu
100 #1 _$aPoznyakovskiy, Valeriy 
100 #1 _$aChugunova, Olga V.
       _$aUral State University of Economics
100 #1 _$aTamova, Mayya Yur'evna
245 00 _$aFood ingredients and dietary supplements
       _$cTextbook
260 1# _$aMoscow
       _$bINFRA-M Academic Publishing LLC.
       _$c1905
300 ## _$a143 p.
500 ## _$aThe 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".
       _$a
       _$a10.12737/21014
533 ## _$aThere is an electronic copy
856 4# _$atest.editorum.ru
       _$u/en/manage/index