Methods of researching the properties of raw materials, semi-finished products, and finished products in production.
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Methods of studying the properties of raw materials, semi-finished products, and finished products in the production of bakery and confectionery products. Theory and practice. Textbook for vocational education.
The textbook is designed to reinforce theoretical knowledge of basic disciplines. It is intended for students of technical schools and colleges studying in the field of "Food Technology from Plant Raw Materials," as well as for participants of advanced training courses and professional retraining.
Meets the modern requirements of the Federal State Educational Standard of Secondary Vocational Education and professional qualification requirements.
The textbook is designed to reinforce theoretical knowledge of basic disciplines. It is intended for students of technical schools and colleges studying in the field of "Food Technology from Plant Raw Materials," as well as for participants of advanced training courses and professional retraining.
Meets the modern requirements of the Federal State Educational Standard of Secondary Vocational Education and professional qualification requirements.
Author:
Author:Lobosova Larisa Anatolyevna
Cover:
Cover:soft
Category:
- Category:Business & Money
- Category:Cookbooks, Food & Wine
Dimensions:
Dimensions:20x13.5x.5 cm
Series:
Series:Technology of public catering production
ISBN:
ISBN:978-5-507-46646-7
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