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Колбасное производство. Ч. 2

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Учебное пособие. — Оренбург: ОГУ, 2014. — 168 с.
В учебном пособии описаны технологические процессы переработки скота, птицы и кроликов. Особое внимание уделено производству колбасных изделий и полуфабрикатов. В пособии подробно описаны технологические инструкции по переработке мяса и мясных продуктов.

Author(s): Романко М.Д., Стадникова С.В.

Language: Russian
Commentary: 1902312
Tags: Пищевая промышленность;Технология мяса и мясных продуктов