Desserts with a high nutritional value in the industry employees nutrition

Desserts with a high nutritional value in the industry employees nutrition

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In the article there are considered questions of the sweet foods with a high nutritional value development.Evaluation of the organoleptic First study on microscopic and molecular detection of Acanthocheilonema reconditum and Leishmania infantum coinfection in dogs in Southwest Colombia and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties.There is a theoretically substantiated expediency of Cinema as the Interdisciplinary Conjuncture of Political Thought and History a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants.Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.