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Технология приготовления пищи. Технология приготовления полуфабрикатов из рыбы - Мошков В. И. 2021 - 2-е изд. PDF OCR Лань BOOKS COOKING
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Технология приготовления пищи. Технология приготовления полуфабрикатов из рыбы
Author: Мошков В. И.
Year: 2021 - 2-е изд.
Format: PDF OCR
File size: 15 MB
Language: RU

The tutorial will be useful when studying the Cooking Technology discipline. The main methods and techniques of processing raw materials and semi-finished products from fish are considered. Particular attention is paid to the requirements for the quality of raw materials and semi-finished products. This book is intended for students of secondary professional educational institutions studying in the specialty of open source software "Technology of public catering products."

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