Food additives
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The training manual provides theoretical material about the main types of additives used in the production of bakery, dairy and meat products. Separately focused on the features of the use of dietary supplements and enzyme preparations in the food industry. A detailed description of the technological functions of various additives in the production of food products is given.
For students, undergraduates and graduate students studying in the areas of training “Technology for the production and processing of ssel -based products”, “Food products of animal origin”, “Product technology and organization of catering”
For students, undergraduates and graduate students studying in the areas of training “Technology for the production and processing of ssel -based products”, “Food products of animal origin”, “Product technology and organization of catering”
Author:
Author:Омаров Р. С.
Cover:
Cover:Soft
Category:
- Category:Medical Books
Publication language:
Publication Language:Russian
Paper:
Paper:newspaper
Age restrictions:
Age restrictions:12+
ISBN:
ISBN:978-5-8114-7036-5
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