Encyclopedia of nutrition. Volume 2. Nutrients of food. Reference publication. 2nd edition, stereotypical. Ed. Cherevko A.I., Mikhailova V.M.

The first original ten-volume encyclopedic work of scientific and pedagogical workers, which covers a variety of issues related to human nutrition, as well as the development of culinary products.

In the second volume “Nutrients of food products” are characterized by properties and significance For the body of proteins, fats, carbohydrates, vitamins, water, mineral, coloring, taste substances that make up foods. The characteristic of the main nutrients is given - their properties and content in food.

for specialists in the field of food, as well as students, graduate students studying in the specialty "Food Technologies" and related disciplines, as well as for a wide range of readers.