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Экологически безопасная продукция
Chapter 3. Quality of plant-growing productions
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Table of contents
Introduction
Chapter 1. Ecology-social problems of quality productions in Russia
Chapter 2. Physiological requirements of the people in food substances
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Chapter 3. Quality of plant-growing productions
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3.1. Substances the determine of quality productions
3.1.1. Carbohydrate complex
3.1.2. Protein complex
3.1.3. Fats and lipids
3.1.4. Vitamins
3.1.5. Organic acids
3.1.6. Mineral substances
3.2. Quality crop of individuals culture
3.2.1. Pea
3.2.2. Buckwheat
3.2.3. Greens culture
3.2.4. Cabbage white
3.2.5. Potatoes
3.2.6. Maize
3.2.7. Grass of long standing and year-old
3.2.8. Flax
3.2.9. Lupine
3.2.10. Carrot
3.2.11. Oats
3.2.12. Cucumber
3.2.13. Fruit crops
3.2.14. Sunfl ower
3.2.15. Millet
3.2.16. Wheat
3.2.17. Rice
3.2.18. Rye
3.2.19. Sugar beet
3.2.20. Dining beet
3.2.21. Soya bean
3.2.22. Tobacco
3.2.23. Tomato
3.2.24. Bean
3.2.25. Cotton
3.2.26. Barley
3.3. Toxins
Chapter 4. Quality of stock-breeding productions
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Chapter 5. Quality of food products
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Chapter 6. Dietetic and medicinal characteristic of productions
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Chapter 7. Changing of quality products by custody and conversion
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Chapter 8. Contamination substances in environment and quality productions
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Conclusion (conception ecologically safety productions)
The maps of ecologically safety productions
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Test of tasks
The base literature
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