Food egg processing technology
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The training manual sets out the structure and chemical composition of the eggs, the requirements for food chicken eggs, the conditions for the collection, sorting, packaging, transportation and storage. Possible egg defects and ways to prevent them are given. Technologies for the production of frozen and dry egg products are described.
For students studying in the specialty 02/19/08 “Technology of meat and meat products”
For students studying in the specialty 02/19/08 “Technology of meat and meat products”
Author:
Author:Zabashta Andrey Grigoryevich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-16-017045-9
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