Encyclopedia of nutrition. Volume 4. Food supplements. Reference publication. 2nd edition, stereotypical. Ed. Mikhailova V.M., Churevko A.I.

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

The fourth volume contains general information about food additives. The current state of production and use of food additives in food technology has been considered, a general characteristic of food additives, classification, technological purpose, medical and biological aspects and general principles for using food additives in food technology are given.

for specialists in the field 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.