Basik Knowledge about Food and Winemaking (190,00 руб.)

Стр.2

UDK 664(075) LBC 65.9(2)304.25я7 of the Kazan National Research Technological University Reviewers: Published by the decision of the Editorial Committee D. Educ., Assoc. Prof. A. R. Baranova D. Litt., Assoc. Prof. D. R. Kochemasova Kashafutdinova L. Basic knowledge about food and winemaking : methods handbook / L. Kashafutdinova; The Ministry of Education and Science of the Russian Federation, Kazan National Research Technological University. – Kazan : KNRTU Press, 2017. – 104 p. ISBN 978-5-7882-2152-6 The study aid presents texts and assignments on food industry, gives information about winemaking process, its history and traditions. Aimed at forming and improving the skills of reading, translating, speaking and writing on the basis of working with thematic texts on the future specialty. Intended for classroom and extracurricular work of the Bachelors getting on education Winemaking") in the Food Engineering Faculty. Prepared at 19.03.02 ("Technology Communication. of Fermentation Productions and the Department of Foreign Languages for Professional UDK 664(075) LBC 65.9(2)304.25я7 ISBN 978-5-7882-2152-6 © Kashafutdinova L., 2017 © Kazan National Research Technological University, 2017 2

Стр.2