Sanitation and hygiene in bread production
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The training manual presents basic information about hygiene and sanitation production of bakery products, including at low capacity enterprises. The material is compiled taking into account existing sanitary norms and rules, legislative and legal acts.
Following the modern requirements of the Federal State Educational Standard of Secondary Professional Education and professional qualification requirements.
A textbook is intended for students of technical schools and colleges studying in the specialty "Technology of bread, confectionery and pasta"
Following the modern requirements of the Federal State Educational Standard of Secondary Professional Education and professional qualification requirements.
A textbook is intended for students of technical schools and colleges studying in the specialty "Technology of bread, confectionery and pasta"
Author:
Author:Скорбина Елена Александровна
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-8114-9667-9
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