Development of innovative food biotechnology products. Workshop
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The practical guide is designed in such a way that the learner acquires skills in developing new food products and project activities in food and processing industries, taking into account the peculiarities of the food market, consumer preferences, current achievements in science and technology in the field of food technologies. The manual is intended for university students studying in the fields of 'Biotechnology' (specialization 'Food Biotechnology'), 'Animal-Origin Food Products', 'Production Technology and Catering Organization', 'Technological Machines and Equipment', as well as for preparing postgraduates in the field of 'Industrial Ecology and Biotechnologies' (specialization - 'Technology of meat, dairy and fish products and refrigeration production', 'Technology and merchandising of food products for functional and specialized purposes and public catering'). 2nd edition, stereotyped.
Author:
Author:Shokina Yulia Valeryevna
Cover:
Cover:soft
Category:
- Category:Business & Money
- Category:Cookbooks, Food & Wine
Dimensions:
Dimensions:23.5x16.5x.7 cm
Series:
Series:Technology of public catering production
ISBN:
ISBN:978-5-507-44241-6
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