Техно-химический контроль в мясной промышленности
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M. : Gislegpischeprom, 1953. — 261 s. The book is written in accordance with the program of the course "Techno-chemical control in the meat industry" for process engineers and is a textbook for universities of the food industry. The book describes the system of organization of techno-chemical control at the enterprises of meat industry. Methods of analysis of the chemical composition of meat, sausage products, animal fats, blood products produced by the meat industry.
LF/444408366/R
Data sheet
- Name of the Author
- Соколов А.А.
- Language
- Russian
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M. : Gislegpischeprom, 1953. — 261 s. The book is written in accordance with the program of the course "Techno-chemical control in the meat industry" for proces...