Egg processing technology
Please sign in so that we can notify you about a reply
The training manual sets out the structure and chemical composition of the eggs, the requirements for food chicken eggs, the conditions for the collection, sorting, packaging, transportation and storage. Possible egg defects and ways to prevent them are given. Technologies for the production of frozen and dry egg products are described.
meets the requirements of federal state educational standards of higher education of the latest generation.
For undergraduate students studying in the direction of 19.03.03 “Food products of animal origin” (profile “Technology of meat and meat products”)
2nd edition, supplemented
meets the requirements of federal state educational standards of higher education of the latest generation.
For undergraduate students studying in the direction of 19.03.03 “Food products of animal origin” (profile “Technology of meat and meat products”)
2nd edition, supplemented
Author:
Author:Zabashta Andrey Grigoryevich
Cover:
Cover:Hard
Category:
- Category:Reference books
- Category:Animals, Insects & Birds
Series:
Series: Higher Education. Bachelor
ISBN:
ISBN:978-5-16-016180-8
No reviews found