M. : Food industry, 1970. — 740 s. Second edition, revised . Under the general editorship of A. A. Sokolova . Textbook for students of higher educational institutions on the specialty "Technology of meat and meat products" . The book describes the order of reception and maintenance of livestock and poultry at the bases .. Detailed information on the composition, structure and properties of all types of animal raw materials, as well as bird eggs. The theoretical foundations of the most important technological processes are presented and their essence is revealed. Examples of the organization of the technological flow of the main industries combined by the plant. are given. The technology of cattle and poultry processing, processing of by-products and endocrine-enzyme raw materials, refrigeration processing of meat products, blood processing and much more.