Technology and recipes for meat, meat-containing semi-finished products and quick-frozen ready meals
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The objective of this book is to help industry specialists select the optimal range of meat and meat-containing semi-finished products and ready-made quick-frozen main courses, taking into account the demand and solvency of the population, as well as practically solve the issues of producing products of stable quality.
The characteristics and requirements for the main raw materials and auxiliary materials, the incoming inspection system and the preparation of raw materials and materials are given. The main technological processes for the production of meat and meat-containing semi-finished products, as well as ready-made quick-frozen dishes, are described, and technological schemes and recipes according to TU are given.
A separate chapter is devoted to the production of meat and meat-containing semi-finished products for baby food.
The book can be used by specialists in meat processing plants and public catering establishments, as well as students of higher and secondary vocational education.
The characteristics and requirements for the main raw materials and auxiliary materials, the incoming inspection system and the preparation of raw materials and materials are given. The main technological processes for the production of meat and meat-containing semi-finished products, as well as ready-made quick-frozen dishes, are described, and technological schemes and recipes according to TU are given.
A separate chapter is devoted to the production of meat and meat-containing semi-finished products for baby food.
The book can be used by specialists in meat processing plants and public catering establishments, as well as students of higher and secondary vocational education.
See also:
- All books by the publisher
- All books by the author