Slashcheva, Alina and Слащева, Аліна Вячеславівна (2023) Technological bases of food safety. [Teaching Resource]
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Abstract
The textbook examines the historical and ecological and social aspects of food safety; the food safety management system and the concept of risk analysis and critical control points of HACCP; dangers of natural food components and xenobiotics; problems of using genetically modified organisms, social toxicants and food additives; modern concepts of safe food in conditions of ecological crisis; dietary supplements as "food support" for human health.
| Item Type: | Teaching Resource |
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| Subjects: | Educational learning materials > Study guides |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 21 Jun 2024 08:47 |
| Last Modified: | 21 Jun 2024 08:47 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/2889 |
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