Галина Высоцкая
Очень доступно подается информация. Особо отмечу особенности биотехнологии различных процессов переработки на уровнях: биополимеры — клетка — ткань — организм. Спасибо вам большое!
Технология обработки сырья: мясо, молоко, рыба, овощи 2-е изд., пер. и доп. Учебное пособие для СПО
PDFFrom the series: Профессиональное образование
Mark as finished
- Size: 205 pp.
- Genre: Food production, Construction production technology, TextbooksEdit
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