Fish Curing and Processing - Vikenti Zaitsev
-30% ar kodu BOOKS
Piegāde 15-21 darba dienu laikā
30 dienu atgriešanas politika
This book gives all the information needed to understand the chemical, biochemical and sanitary principles underlying the preparation of fishery products. The sequences of operations and processing conditions are described in detail together with the technological equipment concerned. Standard yields are adduced, and the principles and methods of technological calculations explained. The authors defined the ... Pilns apraksts
Jums varētu patikt arī
TOP
If Anyone Builds It, Everyone Dies: The Case Against Superintelligent AI
Eliezer Yudkowsky, Nate Soares
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
We Are Not Machines: The Fight for the Future of Work
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Open Circuits: The Inner Beauty of Electronic Components
Eric Schlaepfer, Windell Oskay
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Get started with MicroPython on Raspberry Pi Pico: The Official Raspberry Pi Pico Guide
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Practical Electronics for Inventors
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Nucleo Boards Programming with the STM32CubeIDE: Hands-on in more than 50 projects
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Data-Driven Science and Engineering: Machine Learning, Dynamical Systems, and Control
Steven L. Brunton, J. Nathan Kutz
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
INCOSE Systems Engineering Handbook
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Fundamentals of Aerodynamics ISE
Christopher Cadou, John D. Anderson
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Black Holes: The Key to Understanding the Universe
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
KiCad Like A Pro - Fundamentals and Projects: Getting started with the world's best open-source PCB tool
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Foundations of Flavor: The Noma Guide to Fermentation: Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Make: Electronics: Learning by Discovery: A hands-on primer for the new electronics enthusiast
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
The Idea Factory: Bell Labs and the Great Age of American Innovation
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Flowers For Algernon: A Modern Literary Classic
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Professional SMD Assembly: Practical Low-Cost Methods for Reliable PCB Production
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Blood in the Machine: The Origins of the Rebellion Against Big Tech
-30% ar kodu BOOKS
Piegādātāja noliktavā
TOP
Mastering the Arduino Uno R4: Programming and Projects for the Minima and WiFi
-30% ar kodu BOOKS
Piegādātāja noliktavā
Aprašymas
This book gives all the information needed to understand the chemical, biochemical and sanitary principles underlying the preparation of fishery products. The sequences of operations and processing conditions are described in detail together with the technological equipment concerned. Standard yields are adduced, and the principles and methods of technological calculations explained. The authors defined the standards set for the quality of finished products, and describe the methods adopted for testing and quality control. The present volume is intended as a textbook for students of higher technological colleges of the food and fishery industries, but may also be used as a handbook by the engineering and technological staffs of fishery undertakings.
Vairāk informācijas
| Autors | Vikenti Zaitsev |
|---|---|
| Izdevējs | University Press of the Pacific |
| Izlaides gads | 2004 |
| Vāka tips | Mīkstais vāks |
| EAN | 9781410211323 |