O‗zbekiston respublikasi oliy va o‗rta maxsus ta‘lim vazirligi toshkent davlat iqtisodiyot universiteti a. N. Samadov, O. S. Jumanov

Qisqa xulosalar __________________________________________________________ 339 
Nazorat va muhokama uchun savollar ________________________________________ 340 
Asosiy adabiyotlar: _______________________________________________________ 341 
«Tovarshunoslik » fanidan yangi pedagogik texnologiyalarni qo‗llash bo‗yicha uslubiy 
ko‗rsatma ______________________________________________________________ 342 
IZOHLI LUG‗AT ________________________________________________________ 346 
ADABIYOTLAR RO‗YXATI _______________________________________________ 373 
MUNDARIJA ___________________________________________________________ 378 
 
 

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409 
CONTENTS 
Introduction 
5 
Part I. Commodity research of food goods ……………………………….. 
8 
Chapter I. Theoretical bases of consumer goods……………….…………………….… 
8 
1.1. Objects and goals of commodity research subject……………………………………. 
8 
1.2. Consuming properties of goods………………………………………………………. 
12 
1.3. Standardization of goods……………………………………………………………… 
13 
1.4. Methods of determining quality of goods…………………………………………….. 
22 
1.5. Groups and ranges of goods…………………………………………………………… 
32 
Brief conclusions……………………………………………………………………………. 
38 
Questions for discussion and control ………………………………………………………. 
39 
References………………………………………………………………………………….. 
39 
Chapter II. Corn and flour products………………………………………………….. 
41 
2.1. Cereals, assortments and quality specifications……………………………………….. 
41 
2.2. Flour, methods of sifting flour, assortments and quality specifications………………. 
47 
2.3. Bread and rolls-and-buns, assortments and quality specifications……………………. 
50 
Brief conclusions……………………………………………………………………………. 
55 
Questions for discussion and control ………………………………………………………. 
56 
References………………………………………………………………………………….. 
56