Сырье и материалы кондитерского и макаронного производств

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Барнаул: Изд-во АлтГТУ, 2009. — 36 с.
Методическое пособие по дисциплинам «Технология кондитерских изделий», «Технология макаронного производства» для студентов специальности 260202 «Технология хлеба, кондитерских и макаронных изделий».

Author(s): Курцева В.Г.

Language: Russian
Commentary: 93247
Tags: Пищевая промышленность;Технология хлебопродуктов