-------------------- YOULIBR - Сушка сырья мясо, рыба, овощи, фрукты, молоко Семёнов Г.В, Касьянов Г.И. PDF 2002 BOOKS PROFESSIONS AND CRAFTS sushka-syrya-myaso-ryba-ovoschi-frukty-moloko
BOOKS - PROFESSIONS AND CRAFTS - Сушка сырья мясо, рыба, овощи, фрукты, молоко...
Сушка сырья мясо, рыба, овощи, фрукты, молоко - Семёнов Г.В, Касьянов Г.И. 2002 PDF МарТ BOOKS PROFESSIONS AND CRAFTS
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Сушка сырья мясо, рыба, овощи, фрукты, молоко
Author: Семёнов Г.В, Касьянов Г.И.
Year: 2002
Number of pages: 113
Format: PDF
File size: 10,5 MB
Language: RU

The training manual provides an overview of advanced methods for preserving perishable foods, raw materials, medicines, and enzymes by freeze drying. Modern physical ideas about the process of sublimation in a vacuum are presented. Characteristics of food products of animal and vegetable origin as objects of drying are given. Information on designs of domestic plants for freeze drying is presented.

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