Confectionery Technology. Course Design. Educational Manual
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The textbook provides recommendations on the structure, design, and defense of a course project, as well as on the calculation of the main parameters of confectionery production. It includes technical characteristics of the main equipment and layout solutions of confectionery industry enterprises. Intended for students studying in the field of training 19.03.02 "Food products from plant raw materials."
Author:
Author:Prisukhina Natalya Viktorovna
Cover:
Cover:hardcover
Category:
- Category:Business & Money
- Category:Education & Teaching
Dimensions:
Dimensions:21.5x14.5x1.5 cm
Series:
Series:Higher education
ISBN:
ISBN:978-5-16-018284-1
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