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Расчет и проектирование кондитерских цехов

учебное пособие
descriptionPublicationkeyboard_double_arrow_right Other literature type 01 Jan 2012 Russian Publisher:ГТЭУ

doi: 10.18720/spbpu/2/si21-698

Расчет и проектирование кондитерских цехов

Abstract

В пособии рассмотрены проблемы организации проектирования кондитерских цехов в составе заготовочных и доготовочных предприятий общественного питания. Приведены методика расчета, подбора технологического оборудования и расчет площадей помещений кондитерских цехов. Предназначено для студентов, обучающихся по специальности 260501 «Технология продуктов общественного питания» и по направлению подготовки бакалавров 260800 «Технология продукции и организация общественного питания» очной формы обучения.

Keywords

кондитерское производство, учебники и пособия для вузов

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    influence
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citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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