alanine ~
aminoglutamic [glutami(ni)c] ~
aminopropionic ~ ,
apple[hydroxysuccinic, malic] ~ ()
arginine ~
ascorbic [cevitamic] ~ ,
asparagic [asparaginic, aspartic] ~
aspergillic ~
azotic ~
choleic ~
cholic ~
citramalic ~ -
citric ~
cystiene ~ ( )
cystine ~ ( )
dispensable amino ~
edible ~
fatty ~ s
folic[pteroyglumatic] ~
formic ~
free amino ~ s []
fumaric ~
fumarole [ boric acid] ~
gibberellic ~
gluconic[maltonic] ~
glucuronic ~
glutami(ni)c ~
glycine ~ ( )
half indispensible amino ~
hexadecanoic [palmitic acid] ~
hexuronic [ascorbic acid] ~
histidine ~ ( )
hyaluronic ~
hydroxyproline ~ ( )
indispensable amino [essential] ~
indole acetic ~ , ,
indole butyric ~
isoleucine ~ ( )
lactic ~
leucine ~ ( )
linoleic ~
linolenic ~
lipoic ~
methionine ~ ( )
nicotinic ~
nitric ~
nitrous ~
nonessential amino ~
nucleic ~
oleic [rapic]~
pangamic ~ , B12
pantothenic ~ ,
pectinic ~
phenylalanine ~
polybasic ~
proline ~ ( )
rapic [oleic] ~
ribonucleic ~ ,
semiessential amino ~
serine ~
succinic [amber] ~
sulfonic ~
threonine ~ ( )
tryptophan ~ ( )
tyrosine ~ ( )
valine ~ ( )
1. Meat science, milk science and technology [Text]/ edited by
H. R. Cross.- Amsterdam-Oxford-New-York-Tokyo,2008.
2. International Journal of Dairy Technology [Text].-2004-2006.
3. Journal of Dairy Research [Text].-1999.
4. English-Russian Dictionary [Text]/edited by I. A.Galperin.-M.,2006
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5. - []/ . . . .- ., 2004.
6. . []: ./ . . , . . , . . .-.: .., 2004.
7. Advances and Catering Technology (Ed. G. Glew). Applied Science Publishers Ltd, London, pp. 185-199
8. -P c c . English-Russian Dictionary On Meat and Meat Products Technology With the Index of Russian Terms. []/ . . . . ., 2006
9. Carcasses and cuts: recommended by working party on stan
dardization of perishable products and quality development. [Text] / New York; Geneva: United Nations, 2006. P. 96 121.
10. Guidelines for slaughtering, meat cutting and further processing. [Text] / Rome: Food 2. agriculture organization of the UW, 2005.
11. Meat science [Text] / R.A. Lawrie, 2007. P. 123 145.
12. Meat technology: a practical text book for student, [Text] / Gerrard Frank. 2007. P. 380 - 401
13. Trends in modern meat technology. [Text] / . . 2005. - P 304 370.
14. The complete book of bacon.[Text] / J.William, Hogan. - London,2004. P. 160 195.
15. U.S. inspected meat and poultry packing plants: a guide to construction and layout / Food safety a quality service. [Text] / Washington, 2004. P. 99 120.
16.http.//Wikipedia.com//file://localhost/I:/%20/Freeze%20drying%20-%20Wikipedia,%20the%20free%20encyclopedia.htm
..3
Unit I. Food Industry.4
Unit II Food Constituent..20
Unit III Food Treatment...............32
Unit IV Applied Biotechnology...........45
Unit V Standardization and Certification.............57
Unit VI Catering ..............74
Unit VII Grain Processing................86
Unit VIII Breadmaking..........102
Unit IX Sugar Technology.....116
Unit X Fermentation and Winemaking Technology..133
Unit XI Fish and Fish Products Technology..144
Unit XII Meat and Meat Products Technology..161
Unit XIII Milk and Dary Products Technology.........175
.........191
ꅅ..........270
..........295
酅.........299
..300
ꅅ............302
.
60 x 84 1/16. . . . . . . 1,9. .-. . 1,7.
栠 . 砠 -
( )
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394000, , . , 19
