Laboratory Workshop on General Technology of Food Production
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The book contains modern methods for analyzing the quality of raw materials for the production of bread, confectionery, pasta and food concentrates, additional methods for monitoring the quality of bread and bakery products . A description of methods for statistical processing of analysis results using computer. Laboratory work to determine the main substances of food raw materials and finished products . For students in the specialty ?Technology of bread, confectionery, pasta and food concentrates?. Books by Topic:Harlamova O. A. , Kafka B. In. - Natural food dyes. A collection of recipes and culinary products for catering enterprises . Collection of recipes for fruit and vegetable products . Production of concentrates, extracts and soft drinks. Directory. Gren A. and . , Vysotskaya L. E. , Mikhailova T. In. Chemistry of taste and smell of meat products (1985)
LF/524501319/R
Data sheet
- Name of the Author
- Виноградова А.А.
Мелькина Г.М.
Фомичева Л.А.и др.
под ред Л.П. Ковальской - Language
- Russian
- Series
- Учебники и учебные пособия для студентов высших учебных заведений
- ISBN
- 9785100022824
- Release date
- 1991
3 books by the same author:
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The book contains modern methods for analyzing the quality of raw materials for the production of bread, confectionery, pasta and food concentrates, additional ...