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.

Рубрика Кулинария и продукты питания
Вид курсовая работа
Язык русский
Дата добавления 01.05.2011
Размер файла 303,1 K

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