Food additives. Textbook for vocational education.
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The textbook contains theoretical material on the main types of additives used in the production of bakery, dairy, and meat products. Special attention is given to the features of using dietary supplements and enzyme preparations in the food industry. A detailed description of the technological functions of various additives in food production is provided. The book is intended for students of colleges and technical schools studying in the fields of "Technology of production and processing of agricultural products", "Meat and meat products technology", "Milk and dairy products technology", "Bread, confectionery, and pasta products technology", "Public catering production technology".
Author:
Author:Shlykov Sergey Nikolaevich
Cover:
Cover:softcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Education & Teaching
Dimensions:
Dimensions:20x13x.3 cm
Series:
Series:Food production
ISBN:
ISBN:978-5-8114-8876-6
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