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Method. OP.02 recommendation for 01/19/17 Cook, Pastry
Uploaded: 04.02.2016
Content: MR_4.doc 911,5 kB
Product description
GUIDELINES FOR THE IMPLEMENTATION OF PRACTICAL WORK OP.02 "Physiology of the basics of supply and merchandising of food products" for 01/19/17 Cook, Pastry
Additional information
Compiled on the basis of the Methodological recommendations on organization and conducting laboratory and practical work with the students in secondary vocational education in the implementation of the GEF-hand "Soviet Technical College", a work program OP.02 "Physiology of the basics of supply and merchandising of food products" 01/19/17 Cook, confectioner
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