THE INCREASED SAFETY JELLY DISHES FOR SCHOOL FEEDING
In our days there are a high demands for schoolfeeding. Student must have a good and high-quality food. Student must be confident incomplete safety of its food.The main object of our work is the development of safe food for schoolchildren. Jelly cannot be used in school meals. We used the Cetraria i...
Saved in:
Main Authors: | Galina Valentinovna Ivanova, Aleksandra Nikolaevna Ivanova |
---|---|
Format: | Article |
Language: | Russian |
Published: |
North-Caucasus Federal University
2022-10-01
|
Series: | Современная наука и инновации |
Subjects: | |
Online Access: | https://msi.elpub.ru/jour/article/view/742 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
THE INFLUENCE OF THICKENERS AND GELLING AGENTS OF THE POLYSACCHARIDE STRUCTURE ON SENSORY PERCEPTION OF SWEET DISHES
by: N. V. Zavorokhina, et al.
Published: (2022-08-01) -
Examination of the extract from lichen (<i>Cetraria islandica</i>) after an ultrasonic impact
by: K. N. Nitsievskaya, et al.
Published: (2023-07-01) -
A Survey Of Solar Dish Cavity Receivers Geometries
by: Sarmad S. A. Talib, et al.
Published: (2025-07-01) -
CST Process Heat Solution for India’s Top Cancer Hospital With ANU’s BigDish
by: Artur Zawadski, et al.
Published: (2025-07-01) -
Optimization of ultrafiltration separation and quality analysis of the major royal jelly proteins
by: Li Meilu, et al.
Published: (2014-09-01)