Передмова
- Класифікація м’яса за термічним станом та зміни при його зберіганні
- Охолодження м’яса
- Заморожування м’яса
- Теплова обробка м’яса
- Сушка м’яса
- Посол м’яса
- Копчення м’яса
- Використання хімічних речовин – консервантів і біозахист
- Виробництва м’ясних напівфабрикатів
- Класифікація напівфабрикатів
- Виробництво крупношматкових м’ясних напівфабрикатів
- Виробництво порційних м’ясних напівфабрикатів
- Виробництво дрібношматкових напівфабрикатів
- Виробництво панірованих напівфабрикатів
- Виробництво січених напівфабрикатів
- Виробництво фасованого м’яса
- Виробництво м’ясокопченостей
- Класифікація м’ясокопченостей
- Сировина для копченостей
- Технологічний процес виробництва м’ясних копченостей
Контрольні запитання та тести
Список рекомендованої літератури
M.E.C Mon Electricien Catalan
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66100 Perpignan
0651212596
Electricien Perpignan
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