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Общая технология и научные основы консервирования пищевого сырья - Шокина Ю. В. 2021 PDF Лань BOOKS SCIENCE AND STUDY
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Общая технология и научные основы консервирования пищевого сырья
Author: Шокина Ю. В.
Year: 2021
Format: PDF
File size: 16 MB
Language: RU

The short course of lectures is designed in such a way that students acquire the skills to calculate the main parameters of the general technological processes of food production, justify the choice of advanced technology and calculate the optimal modes of food production; organization of the production process, while ensuring the production of products with the specified quality indicators.

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