АвторыKashafutdinova L.
Basic knowledge about food and winemaking : methods handbook
ИздательствоКНИТУ
Тип изданияучебное пособие
Год издания2017
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Для каталогаKashafutdinova, L. Basic knowledge about food and winemaking : methods handbook / Kashafutdinova L. - Казань : Издательство КНИТУ, 2017. - 104 с. - ISBN 978-5-7882-2152-6. - Текст : электронный // ЭБС "Консультант студента" : [сайт]. - URL : https://www.studentlibrary.ru/book/ISBN9785788221526.html (дата обращения: 19.04.2024). - Режим доступа : по подписке.
АннотацияThe 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 education on 19.03.02 ("Technology of Fermentation Productions and Winemaking") in the Food Engineering Faculty. Prepared at the Department of Foreign Languages for Professional Communication.