Defects of bakery products : Methodical instructions For students studying in the direction of training 260100
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This methodical instruction presents 47 color illustrations of bakery products of a diverse range, as well as a characteristic of defects, causes and methods of their prevention. It is intended for students studying in the direction of training 260100 "Food from plant raw materials" (bachelor's degree, master's degree), studying disciplines : "Technology of the industry", "Quality control of bakery, pasta and confectionery products", "Production control in the bakery industry", as well as is of interest to engineering and technical workers of the bakery industry .
LF/240555007/R
Data sheet
- Name of the Author
- Кичаева Т.Г.
Марков А.С.
Романов А.С. - Language
- Russian
- Release date
- 2012
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This methodical instruction presents 47 color illustrations of bakery products of a diverse range, as well as a characteristic of defects, causes and methods of...