Encyclopedia of nutrition. Volume 7. Technology of culinary products. Reference publication. 2nd edition, stereotypical. Ed. Cherevko A.I., Mikhailova V.M.

The first original ten-volume encyclopedic work of scientific and pedagogical workers, which covers a variety of issues related to human nutrition, as well as the development of culinary product technology.

In the seventh volume “Culinary Product Technology”, information about technology is given semi -finished products, finished culinary products from a variety of raw materials and products from the test.

for specialists in the field of food, as well as students, graduate students studying in the specialty "Food Technologies" and adjacent disciplines, as well as for a wide range of readers.