Cheese technology. Tutorial
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It contains a cycle of work of laboratory-research, practical nature, which provides for research and technological properties of raw materials, the study of the principles of building technological schemes for the production of cheeses, the development of technological features of their production, the study of factors for regulating technological processes, and monitoring the compliance and quality of cheeses with the requirements of regulatory documentation.
A textbook is intended for students of the preparation areas "Technology for the Production and Processing of Agricultural Products", "Veterinary and Sanitary Expertise", "Food products of animal origin", "Zootechnia" and employees of the agro-industrial complex.
2nd edition, corrected and supplemented
A textbook is intended for students of the preparation areas "Technology for the Production and Processing of Agricultural Products", "Veterinary and Sanitary Expertise", "Food products of animal origin", "Zootechnia" and employees of the agro-industrial complex.
2nd edition, corrected and supplemented
Author:
Author:Федорова Екатерина Георгиевна
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-507-45413-6
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