[Possibilities of preserving nutritional value of food products]
2002
Skrupskis, I. | Krumina, G. | Kivite, J. | Medne, L. | Millere, I. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition)
In order to estimate correct nutritional value, as well to analyse consumed food, tables of chemical content for food products are used. Foodstuffs change during the preparation of food products and the wastage has to be minimized. This will enable to perfect description of biological value of definite products and to substantiate the energy amount in the mass of the product.
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Библиографическая информация
Издатель
FFT
Нумерация страниц
p. 151-154
Другие темы
Composicion quimica; Investigacion; Innocuite des produits alimentaires
Язык
Латышский
Примечание
Summaries (En, Lv)
2 tables; 3 ref.
ISBN Международный стандартный книжный номер
9984-596-42-7
Переведенный заголовок
Produktu uzturvertibas saglabasanas iespejas
Тип
Summary; Conference
Источник
[New trends in the production of quality food. Reports of the International Scientific Conference], Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): FFT, 2002.- ISBN 9984-596-42-7. 217 p.
Конференция
Starptautiska zinatniski praktiska konference: Jaunakas tendences kvalitativas partikas razosana, Jelgava (Latvia), 25 Mar 2002
2002-08-15
AGRIS AP
Поставщик данных
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