CURCUMIN AS A FITONUTRIENT OF FOOD PLANT RAW MATERIALS, HAVING ANTI-QUANCED AND HYPOGLYCEMIC ACTIVITY by Irina Dmitrievna Konovalova, Ekaterina Nikolaevna Kholodova, Timur Shamil’evich Shaltumaev

Get full text

SAFETY OF PRODUCTS AND SERVICES IN THE MODERN CATERING SECTOR by T. V. Shchedrina, N. S. Limareva, V. B. Malakhov, V. N. Orobinskaya, T. S. Shaltumaev

Get full text

THE QUALITY MANAGEMENT AND THE SAFETY OF PRODUCTS IN CATERING ORGANIZATIONS ON THE BASIS OF THE HACCP PRINCIPLES by Tatiana Victorovna Shchedrina, Timur Shamilyevich Shaltumaev, Natalia Sergeevna Limareva, Valeria Nikolaevna Orobinskaya

Get full text

CRITERIA OF SAFETY OF BIOLOGICALLY ACTIVE ADDITIVES AND GENETICALLY MODIFIED FOODS IN THE EUROPEAN UNION AND THE CUSTOMS UNION by Valeria Nikolaevn Orobinskaya, Tatyana Viktorovna Shchedrina, Timur Shamilevich Shaltumaev, Natalia Sergeyevna Limareva

Get full text

CATERING IN THE CONDITIONS OF TOURISM DEVELOPMENT IN THE NORTH CAUCASUS by Natalia Sergeevna Limareva, Timur Shamiljevich Shaltumaev, Tatyana Viktorovna Shchedrina, Venjamin Borisovich Malakhov

Get full text