Fundamentals of processing technologies and commodity foods of food products from the raw materials of the animal
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The technologies for obtaining milk and dairy products, the technology of slaughter of agricultural animals, poultry and rabbits, the commodity characteristics of milk and dairy products, slaughter animals, offal, melted fats, sausages, canned meat and semi -finished products, chicken eggs and egg products are considered.
The classification and characteristics of dairy and meat products are given, taking into account new national standards developed in recent years, the terms and definitions for dairy and meat products in a new interpretation are presented.
meets the requirements of federal state educational standards of higher education of the latest generation.
For students of universities studying in the field of training 03/38/07 "Merchants". It may be useful to experts, scientists and a wide range of consumers.
2nd edition, processed and supplemented
The classification and characteristics of dairy and meat products are given, taking into account new national standards developed in recent years, the terms and definitions for dairy and meat products in a new interpretation are presented.
meets the requirements of federal state educational standards of higher education of the latest generation.
For students of universities studying in the field of training 03/38/07 "Merchants". It may be useful to experts, scientists and a wide range of consumers.
2nd edition, processed and supplemented
Author:
Author:Chebakova Galina Viktorovna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-16-015930-0
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