Foundations of processing technology and commodity science of food products from animal origin: Textbook

The technologies for obtaining milk and dairy products, the technology of slaughter of agricultural animals, poultry and rabbits, the commodity characteristics of milk and dairy products, meat of slaughter animals, offal, melted fats, sausages, canned meat and semi -finished products, chicken eggs and egg products are considered.
The classification and characteristics of dairy and meat products are given, taking into account new national standards developed in recent years, the terms and definitions for dairy and meat products in a new interpretation are presented.
complies with the requirements of the federal state educational standards of secondary vocational education of the latest generation.
For students studying in the specialty 38.02.05 "Military studies and examination of the quality of consumer goods". It can be useful to experts, scientists and a wide range of consumers