VEGETABLE RAW MATERIALS AS A SOURCE OF PHYSIOLOGICALLY FUNCTIONAL FOOD INGREDIENTS: STUDY ON EXAMPLE OF THE VORONEZH REGION OF RUSSIAN FEDERATION | Zendy

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VEGETABLE 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,

Natalia Popova

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

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