Зміст

            Передмова

  1.  Класифікація способів та обладнання для теплової обробки м’ясопродуктів
  2.  Обладнання для варіння, запікання та охолодження
  3.  Обладнання для пастеризації і стерилізації
  4. Обладнання для копчення
  5. Основні види тари й матеріалів та обладнання для впакування м’ясних продуктів
  6.  Обладнання для вакуумного впакування м’ясопродуктів
  7.  Обладнання для впакування м’ясопродуктів у тару
  8.  Вимоги безпеки при експлуатації обладнання для теплової обробки та впакування м’ясопродуктів

Контрольні запитання та тести

43 Comments

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