Methodology of estimation of food status
Conditions and measures of food hygiene necessary to ensure the safety of food from production to consumption. Causes and conditions of foodborne diseases. Systematization of food at a preferential role in human nutrition. Assessment of dietary protein.
| Рубрика | Кулинария и продукты питания |
| Вид | презентация |
| Язык | английский |
| Дата добавления | 28.02.2016 |
| Размер файла | 9,1 M |
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