Учебное пособие для студентов СПО. М.: Академия, 2007. - 384 с.Два первых раздела пособия:
- Основные виды рыб и морепродуктов и их механическая обработка.
- Ингредиенты, используемые для приготовления блюд из рыбы и морепродуктов.
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Author(s): Усов В.В.
Language: Russian
Commentary: 655522
Tags: Пищевая промышленность;Общественное питание