Tovarovednyh characteristics of cooked sausages - cours

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Uploaded: 14.11.2015
Content: Варёные колбасы - КР.doc (429,5 kB)
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Description

The volume of 34 pages. Contents: chemical composition and nutritional value of cooked sausages, raw materials and its influence on the composition, manufacturing technology, labeling and packaging, quality assurance, short haraktristika store harneniya analysis of the conditions, the analysis of the range, the study samples.

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For example, the store "Crossroads", Chelyabinsk

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