Technology of catering products

The book describes the processes occurring in food under the influence of different ways processing. Given data on changes of nutrients and their impact on the quality of the finished product. Meets the requirements of Federal state educational standards of higher education of the last generation. Intended for students of higher educational institutions enrolled in the areas of training and 19.03.04 19.04.04 "production Technology and organization of public catering".

3 Research products, page 1 of 1

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