Technical microbiology of livestock products
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The training manual considers the role of microorganisms in the formation of the quality of animal products, a description of microorganisms that affect the quality of food and processes caused by a technically important microflora is given. The basic principles of microbiological control of the production of milk and meat processing products are set out.
In the second edition, attention is focused on the quality and safety of animal food products. The material is redesigned and supplemented by the results of recent studies, which can be used in the program for the training of microbiologists for food technology.
complies with the requirements of federal state educational standards of secondary vocational education of the latest generation.
For students studying in the specialties on 02/19/07 "Technology of milk and dairy products", 02/19/08 "Technology of meat and meat products", 35.02.06 "Production and processing of agricultural products".
2nd edition, processed and supplemented
In the second edition, attention is focused on the quality and safety of animal food products. The material is redesigned and supplemented by the results of recent studies, which can be used in the program for the training of microbiologists for food technology.
complies with the requirements of federal state educational standards of secondary vocational education of the latest generation.
For students studying in the specialties on 02/19/07 "Technology of milk and dairy products", 02/19/08 "Technology of meat and meat products", 35.02.06 "Production and processing of agricultural products".
2nd edition, processed and supplemented
Author:
Author:Sidorenko Oleg Dmitrievich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Secondary Vocational Education
ISBN:
ISBN:978-5-16-016944-6
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