Merchandising and technology of processing game and wild food products. Study guide for vocational education.
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The manual describes the features of the composition, properties of the meat of commercial animals and birds, the technology of cutting, primary processing of carcasses, meat, animal by-products, temporary storage of products in field and stationary conditions, technology of cold preservation, salting, smoking, fat filling, marinating, organoleptic and laboratory research methods of freshness and quality requirements for products. It discusses the features of the composition, properties, uses, growing conditions, technology and harvesting periods, primary processing, storage, preservation, and quality requirements of various types, groups of mushrooms, nuts, berries, and other juicy fruits. It shows the features of the composition, properties, processing technology, and storage of medicinal and technical raw materials of commercial animals and birds: deer and saiga antlers, bile and fat of mammals, beaver and muskrat castoreum, bristles, horns, and hooves, feather-down and plant materials. The manual can be used by college and vocational school students studying in the specialties of "Technology of production and processing of agricultural products," "Hunting and game management," "Veterinary medicine," "Technology of canned foods and food concentrates," "Meat and meat products technology," "Merchandising and quality expertise of consumer goods," as well as by practical workers of hunting farms, nature conservation organizations, hunters, and nature enthusiasts.
Author:
Author:Davletov Zakariya Khadyevich
Cover:
Cover:hardcover
Category:
- Category:Computer & Technology
- Category:Engineering & Transportation
Dimensions:
Dimensions:24.2x17.1x2.3 cm
Series:
Series:Hunting economy
ISBN:
ISBN:978-5-507-47202-4
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