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

Chapter III. Lump sugar, honey, starch and confectioneries………………………….. 
58 
3.1. Lump sugar, production technology of lump sugar, assortments and quality 
specifications………………………………………………………………………………... 
58 
3.2. Honey, food value of honey, assortments and quality specifications………………….. 
60 
3.3. Starch, potato starch, corn starch. Quality specifications of starch……………………. 
62 
3.4. Confectioneries, assortments and quality specifications………………………………. 
63 
Brief conclusions 
74 
Questions for discussion and control
75 
References 
76 
Chapter IV. Fruits and vegetables………………………………………………………. 
77 
4.1. Fresh fruit and berries, their classification, assortments and quality specifications…… 
77 
4.2. Fresh vegetables, assortments and quality specifications……………………………… 
89 
4.3. Canned fruits and vegetables, assortments and quality specifications………………… 
96 

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410 
Brief conclusions……………………………………………………………………………. 
101 
Questions for discussion and control ………………………………………………………. 
102 
References………………………………………………………………………………….. 
102 
Chapter V. Drinks………………………………………………………………………. 
104 
5.1. Tea, tea drinks ………………………………………………………………………. 
104 
5.2. Coffee. Coffee drinks ……………………………………………………………….. 
105 
5.3. Strong drinks, assortments and quality specifications…………………………………. 
107 
5.4. Wines. …………………………………………………………………………………. 
110 
Brief conclusions……………………………………………………………………………. 
114 
Questions for discussion and control ………………………………………………………. 
115 
References………………………………………………………………………………….. 
115 
Chapter VI. Milk and dairy products…………………………………………………… 
116 
6.1. Milk, assortments and quality specifications …………………………………………. 
116 
6.2. Curd products…………………………………………………………………………. 
118 
6.3. Butter. ………………………………………………………………………………… 
124 
6.4. Cheeses. ………………………………………………………………………………. 
127 
Brief conclusions……………………………………………………………………………. 
133 
Questions for discussion and control ………………………………………………………. 
133 
References………………………………………………………………………………….. 
134