Biochemistry of agricultural raw materials and food products
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The purpose of this publication is to introduce students to the theoretical foundations of biochemistry. The manual discusses the nomenclature, composition, structure and properties of the raw materials of animal and plant origin, fish products. The issues related to the quality of raw materials and the causes of various vices are highlighted, information about the food and biological value of sour -milk, meat, grain, and fish products is given. The manual is intended for students of higher educational institutions studying in areas on 03/19/01 "Biotechnology", 03/19/02 "Food from plant materials", 03/19/03 "Food products of animal origin", 19.03.01 "Product Technology and Organization of Catering" , 01/19/11 "Technology of milk and dairy products". The book can also be used by students of the preparation of undergraduate 35.03 "Technology for the production and processing of agricultural products" in the development of the discipline "biochemistry"
Author:
Author:Chugunova MV
Cover:
Cover:Hard
Category:
- Category:Education & Teaching
- Category:Romance & Love
Series:
Series: Higher Education
ISBN:
ISBN:978-5-222-27432-3
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