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Table Of Contents

CARACTERIZAREA CALITATIVA A ALIMENTULUI
PRODUCEREA SI COMERCIALIZAREA ALIMENTELOR
POLUAREA SI INSALUBRIZAREA ALIMENTELOR
GRAUL
FAINURILE DE GRAU
INSUSIRILE DE PANIFICATIE ALE FAINII DE GRAU
CONTROLUL CALITATII PAINII
Aprecierea organoleptica a calitatii painii
Defectele painii
Amabalarea, marcarea, pastrarea, transportul painii
Ambalarea si pastrarea pastelor fainoase
PRODUSE DE PANIFICATIE AFANATE CHIMIC
Biscuitii
Calitatea biscuitilor
Calitatea crupelor
Ambalarea si pastrarea crupelor
ORZUL
Hameiul
Controlul fizico-chimic al fabricarii berii
Tulburelile berei
Defectele si bolile berei
Falsificarea berei
Materii prime gentru obtinerea uleiurilor vegetale
Uleiul de floarea soarelui
Uleiul de masline
Uleiul de porumb
Depozitarea uleiurilor vegetale
Ambalarea si transportul uleiurilor vegetale
GRASIMI VEGETALE CULINARE (SHORTENING)
Importanta produselor uleioase in dieta alimentara
Asigurarea igienei la fabricarea margarinei si grasimilor culinare
Calitatea zaharului cristal
Falsificarea zaharului
FRUCTE SI LEGUME
Caracteristicile de calitate ale legumelor si fructelor
PRELUCRAREA FRUCTELOR SI LEGUMELOR
Controlul calitativ al produselor finite
Conditii generale de calitate
Vinul
Compozitia chimica a vinului
Defectele vinurilor
Defectele bauturilor alcoolice tari
Ceaiul
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70983992-52345162-calitatea-produselor-vegetale

70983992-52345162-calitatea-produselor-vegetale

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Published by Cristina Ciobanu

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Published by: Cristina Ciobanu on Nov 17, 2011
Copyright:Attribution Non-commercial

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12/09/2013

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