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 quality control of bread and bakery products . A description of methods for statistical processing of analysis results using computer. Laboratory work to determine the main properties of food raw materials and finished products. For students in the specialty "technology of bread, confectionery, pasta and food concentrates" .
LF/402602/R
Data sheet
- Name of the Author
- Виноградова А.А.
Мелькина Г.М.
Фомичёва Л.А. - Language
- Russian
- 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 ...