Characteristics of sausages, of raw and auxiliary materials. Technology of production of dry sausage enzymatic. Technological line for crude smoked sausage production. Requirements for the finished product, for quality sausage. Defects of sausages.
01.05.2011 |
Увлекательное |
Кулинария и продукты питания |
Язык: русский |
Просмотры: 346
