Physico-chemical foundations of catering products technology. Tutorial
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The training manual discusses the basic properties of proteins, fats, carbohydrates, pigments and vitamins, as well as the physicochemical processes that occur in food products during their culinary processing, and their effect on the quality of culinary products.
A textbook is intended for students studying in the field of training 03/19/04 Product Technology and the organization of catering, as well as for heads of catering enterprises
A textbook is intended for students studying in the field of training 03/19/04 Product Technology and the organization of catering, as well as for heads of catering enterprises
Author:
Author:Ksenza Marina Vladimirovna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Bachelor
ISBN:
ISBN:978-5-9776-0513-7
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