Merchandising and technology of processing game meat, wild food products and medicinal-technical raw materials

The manual is drawn up under the training program of higher education biologists, specialization Hooty. It describes the features of the composition, the properties of the meat of fishing animals and birds, the technology of cutting, the primary processing of carcasses, meat, animal offal, Laboratory methods for researching the degree of freshness and requirements for product quality.
The features of the composition, properties, use, conditions of growth, technology and the timing of collecting, primary processing, storage, canning, and quality requirements of different types, groups of fungi, nuts, berries and other juicy fruits are considered.
The features of the composition, properties, technology of processing and storage of drug-technical raw materials of fishing animals and birds are shown: deer and saigas, bile and fat mammals, beavers and cabarette jet, bristles, horns and hooves, feather-down and vegetable raw materials .
The manual can be used by students, undergraduates, graduate students of agricultural and forestry universities, also practical workers of hunting and environmental organizations, hunters and nature lovers