Technology of catering products. Textbook
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The textbook discusses the processes occurring in products under the influence of various methods of processing them. Data on a change in nutrients and their impact on the quality of finished products are given.
meets the requirements of federal state educational standards of higher education of the latest generation.
Designed for students of higher educational institutions studying in the areas of training 03/19/04 and 19.04 "Product Technology and the Organization of Catering".
2nd edition, processed and supplemented
meets the requirements of federal state educational standards of higher education of the latest generation.
Designed for students of higher educational institutions studying in the areas of training 03/19/04 and 19.04 "Product Technology and the Organization of Catering".
2nd edition, processed and supplemented
Author:
Author:Ratushny Alexander Sergeevich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Higher Education. Bachelor
ISBN:
ISBN:978-5-16-015493-0
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