Processes and Equipment in Food Technology. Textbook for Vocational Education
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The textbook discusses the features of the functional and technological properties of food raw materials, mechanical, hydromechanical, thermophysical, mass exchanger, physical-biochemical and microbiological processes of food technologies. Designed for students of technical schools and colleges studying in the specialties included in the UGS, "Industrial Ecology and Biotechnology".
Following the modern requirements of the Federal State Educational Standard of Secondary Professional Education and professional qualification requirements.
The textbook can also be used by scientific and engineering and technical specialists of the food industry
Following the modern requirements of the Federal State Educational Standard of Secondary Professional Education and professional qualification requirements.
The textbook can also be used by scientific and engineering and technical specialists of the food industry
Author:
Author:Bredikhin Sergey Alekseevich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-8114-9705-8
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