[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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书目信息
出版者
FFT
页码
p. 151-154
其它主题
Composicion quimica; Investigacion; Innocuite des produits alimentaires
语言
拉脱维亚语
注释
Summaries (En, Lv)
2 tables; 3 ref.
ISBN
9984-596-42-7
翻译的标题
Produktu uzturvertibas saglabasanas iespejas
类型
Summary; Conference
来源
[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.
粮农组织大会
Starptautiska zinatniski praktiska konference: Jaunakas tendences kvalitativas partikas razosana, Jelgava (Latvia), 25 Mar 2002
2002-08-15
AGRIS AP