Smirnov V. Commodity Science of Food Products (Tovarovedenie prodovol'stvennykh tovarov), 1954. In Russian

Смирнов В.
Товароведение продовольственных товаров.
Допущено Министерством высшего образования СССР в качестве учебника для экономических вузов и факультетов.
Второе издание. Художник П.Г. Митюшин.
Москва: Госторгиздат, 1954.
688 с., илл.; твердый издательский переплет.
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Smirnov V.
Commodity Science of Food Products (Tovarovedenie prodovol'stvennykh tovarov).
Approved by the USSR Ministry of Higher Education as a textbook for higher economic institutions and faculties.
Second edition. Illustrator P.G. Mityushin.
Moscow: Gostorgizdat, 1954.
688 pp., ill.; hardcover.

Vasily Stepanovich Smirnov (1882–1958), professor, Doctor of Technical Sciences, and Honored Scientist and Engineer of the RSFSR, was a leading Soviet expert in commodity science and food technology. From 1913 until his death he taught at the Moscow Commercial Institute (later the Plekhanov Moscow Institute of National Economy), where he developed curricula and textbooks on the classification, quality assessment, storage, and processing of foodstuffs — a critical discipline in the planned Soviet economy.
This second edition (1954) of his authoritative textbook, officially approved by the Ministry of Higher Education, served as the standard reference for students of economics, trade, and food industry faculties. It covers in detail the properties, standards, grading, packaging, and preservation methods for all major food groups: grains and flour products, meat and meat products, fish and seafood, dairy, fats and oils, fruits and vegetables, sugar, confectionery, tea, coffee, and alcoholic/non-alcoholic beverages. The book integrates scientific principles of chemistry, microbiology, and commodity expertise with practical Soviet standards (GOSTs) and postwar reconstruction needs.
Illustrations and diagrams by Pavel Grigoryevich Mityushin, a Soviet artist specializing in technical and educational book design of the 1950s, enhance the clarity of tables, product cross-sections, and quality indicators.
As a key educational work of the early Khrushchev era, it reflects the emphasis on rational food supply, quality control, and vocational training in the Soviet planned economy. It remains a valuable historical source for the history of Soviet commodity science, food technology education, postwar economic textbooks, and mid-20th-century illustrated technical literature.