[Basic factors of safe food technologies]
2004
Khorosheeva, I.(Mogilev State Univ. of Foodstuffs (Belarus). Dept. of Bakery) | Selivanov, V.(Mogilev Centre of Endocrinology (Belarus)) | Kovbasa, V.(Ukraine State University of Food Technology, Simferopol (Ukraine))
The present development of food industry demands the production of safe foodstuffs. Possibility of adding a non-traditional raw material in foodstuffs and its influence on the quality of chips was studied in this research.
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Библиографическая информация
Издатель
[LLU PTF]
Нумерация страниц
p. 192-198
Другие темы
Innocuite des produits alimentaires; Matiere premiere; Qualite; Tecnologia de los alimentos
Язык
Русский
Примечание
Summary (En)
11 ref.
Переведенный заголовок
Osnovnye faktory v formirovanii bezopasnykh pishchevykh tekhnologij
Тип
Conference; Summary
Источник
International Scientific Practical Conference "Innovation Development Trends of Food Products". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): [LLU PTF], 2004. International Scientific Practical Conference: Innovation Development Trends of Food Products,International Scientific Practical Conference: Innovation Development Trends of Food Products, Jelgava (Latvia), 12 May 2004.- 9984-596-76-1.- p. 192-198
2005-05-15
AGRIS AP
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