Open AccessVEGETABLE RAW MATERIALS AS A SOURCE OF PHYSIOLOGICALLY FUNCTIONAL FOOD INGREDIENTS: STUDY ON EXAMPLE OF THE VORONEZH REGION OF RUSSIAN FEDERATION
Author(s) -
I.P. Schetilina,
Н. Н. Попова
Publication year - 2017
Publication title -
russian journal of agricultural and socio-economic sciences
Language(s) - English
Resource type - Journals
ISSN - 2226-1184
DOI - 10.18551/rjoas.2017-07.28
Subject(s) - russian federation , raw material , food products , business , food science , microbiology and biotechnology , chemistry , biology , organic chemistry , economic policy