Analysis of the presence of antibiotics in meat and dairy products from different manufacturers

Future specialists in cooking and confectionery should become highly qualified specialists in the process of training, which means not only the ability to cook dishes of different assortment, know the technology, manage the cooking process, but also be competent in the field of quality of food raw materials. The concept of food quality is inextricably linked with the concept of its safety. Therefore, an important stage in the training of future specialists in cooking and confectionery is research activity in order to obtain new knowledge necessary in practice.

antibiotics, dairy and meat products, research.