Biotechnology. History of product development. Textbook for Vocational Education

The book sets out information about the history of traditional biotechnology, the history of the emergence of the main products of mankind (bread, milk, meat, cheese, beer, wine, etc) The fate of each group of products, its prayer, national characteristics, distribution by countries and, if necessary, classification are considered.
The book is intended for students of lyceums, colleges, technical schools studying in the specialties: “Technology of bread, confectionery and pasta”, “Wandering technology and winemaking”, “Milk and dairy technology”, “Meat technology and meat products And others. It can be interesting to specialists in biotechnologists,
working at food industry enterprises, as well as to persons interested in this area of ​​knowledge