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Основы кондитерского производства - Драгилев А.И., Маршалкин Г.А. 2017 PDF Лань BOOKS PROFESSIONS AND CRAFTS
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Основы кондитерского производства
Author: Драгилев А.И., Маршалкин Г.А.
Year: 2017
Number of pages: 532
Format: PDF
File size: 60 MB
Language: RU

A distinctive feature of this book lies in the mathematical description of modern technologies for obtaining confectionery masses, which makes it possible to consider the physicochemical and rheological essence of each process, not only from the qualitative, but also from the quantitative side.

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