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Published on 23. March 2023
Book
Paperback/Softback
92 pages
978-620-5-81246-4 (ISBN)
Description
V ätoj knige rassmatriwaütsq funkcional'nye swojstwa ingredientow, kotorye ispol'zuütsq pri prigotowlenii funkcional'nyh produktow iz kurinogo mqsa. Obsuzhdaetsq wliqnie dobawleniq fruktowyh wolokon i zameny soli hlorida natriq na hlorid kaliq pri prigotowlenii naggetsow iz kurinogo mqsa i analiziruütsq parametry. V zaklüchenii byl dan wywod o standartnom urowne ingredientow dlq ispol'zowaniq w prigotowlenii naggetsow iz kurinogo mqsa s wysokim soderzhaniem kletchatki i nizkim soderzhaniem natriq.
More details
Language
Other
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 220 mm
Width: 150 mm
Thickness: 6 mm
Weight
155 gr
ISBN-13
978-620-5-81246-4 (9786205812464)
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Schweitzer Classification
Persons
Awtor zakonchila bakalawriat po special'nosti "Bakalawr weterinarnyh nauk i A.H." i aspiranturu po discipline "Tehnologiq proizwodstwa produktow zhiwotnowodstwa" w Madrasskom weterinarnom kolledzhe, TANUVAS, Chennai, Indiq.