Water In Food and Its Chemical Description
Keywords:
minerals, microelements, macronutrientsAbstract
The water content in food products strongly affects their nutritional value, taste, and shelf life. The more water is contained in food, the less caloric they are, perishable and stored less. Therefore, in the established regulatory and technical documents for food products, the humidity norm will be prescribed.
Published
2024-02-14
How to Cite
Sultonova Husnidakhan Hasanjon kizi. (2024). Water In Food and Its Chemical Description. Genius Repository, 29, 14–16. Retrieved from http://geniusrepo.net/index.php/1/article/view/604
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.