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Экологически безопасная продукция
Chapter 5. Quality of food products
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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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Chapter 4. Quality of stock-breeding productions
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Chapter 5. Quality of food products
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5.1. Quality of fl our and bread
5.2. Oils and fats
5.2.1. Margarine
5.2.2. Pig fat
5.2.3. Soft oil
5.3. Quality of meat and meat products
5.4. Milk and milk products
5.5. Eggs
5.6. Fish
5.7. Honey
5.8. Fruits and berry
5.9. Juices and drinks
5.10. Beer
5.11. Makes of wine and vodka
5.12. Fungus
5.13. Tobacco
5.14. Water
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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