Recommended by the authorized Ministry of Education and Science of Russia by the educational and methodological association of education in the field of animal products and animal products at the Federal State Budgetary Institution “Moscow State University of Food Production”.
Information about the processed raw materials is considered, the main methods of fish processing are described.
Designed for bachelors and can be recommended to undergraduates and graduate students of fisheries universities, and will also be useful to specialists of the fishing industry.
Author
Kim Igor Nikolaevich, Bredikhin Sergey Alekseevich, Tkachenko Tatyana Ivanovna
Editor
Kligman O. M.
Publisher
Morkniga, 2013
16+
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