Bazele teoretice ale tehnologiei în alimentaţia publică: Note de curs

Autor:	Mija Nina
Přispěvatelé:	Deseatnicov Olga
Jazyk:	Romanian; Moldavian; Moldovan
Rok vydání:	2023
Předmět:	changes to the food processing structural models of food products culinary technology food macrocompounds
DOI:	10.5281/zenodo.7736617
Popis:	The legalities of the technological processes observed in public catering enterprises, the theoretical models of the structure and composition of food products, the essence of the processes that occur in their culinary modification are an object of interest for specialists in the theory and technology of food products. {"references":["WALKER J.M. The Protein Protocols Handbook. NJ: Humana Press, 2002. - 1172 p.","PURI M. Food Bioactives. Extraction and Biotechnology Application. London: Springer Dordrecht, 2017. - 329 p."]}
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::212960f0e55acbf6dc9a71e36b331c21 Zobrazit plný text záznamu