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Foods from suckling raw material. Part 3. Cheeses
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Train aid is intended for students student on the programs of higher professional education on speciality "Technology of milk and dairies". The technological processes of making of runnet and плавленных cheeses are considered in a manual.
BK/16934691/R
Data sheet
- Name of the Author
- Богатова Ольга Викторовна, Догарева Наталия Геннадьевна
- Language
- Russian
- Release date
- 2010
Reviews
Grade
Олександр
06/18/2022
06/18/2022
Продукти з молочної сировини. Частина 3. Сири - незамінний посіб
Ця книга є важливим додатком до навчального процесу студентів, які цікавляться виробництвом сирів. Автори детально розглядають технологічні процеси виготовлення сычужных і плавлених сирів, надаючи чітку та доступну інформацію про кожен етап виробництва. Книга містить не лише теоретичний матеріал, але й практичні поради та рекомендації, які допоможуть студентам зрозуміти процеси виробництва на практиці. Я вражений обсягом інформації, що подана в цій книзі, та рекомендую її як важливий ресурс для всіх, хто цікавиться технологією виробництва сирів!
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Train aid is intended for students student on the programs of higher professional education on speciality "Technology of milk and sucklings п...