Development of technology of crude smoked sausage


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.

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Рубрика: Кулинария и продукты питания

Добавлено: 01.05.2011 19:33:05

Просмотры: 105

Тип: курсовая работа

Язык: русский

Размер: 303,1 K