Encyclopedia of nutrition. Volume 6. The processes occurring in products during processing. 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 sixth volume, the functional and technological properties of nutrients of food products are characterized, semi -finished products and finished products, as well as changes taking place during culinary processing of products

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