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

Chapter VII. Meat and meat foods………………………………………………………. 
135 
7.1. Meat, assortments and quality specifications ……………………………………….. 
135 
7.2. Sausage products. ……………………………………………………………………. 
139 
7.3. Canned meat. ………………………………………………………………………… 
143 
7.4. Placing and storing meat foods……………………………………………………….. 
145 
Brief conclusions……………………………………………………………………………. 
146 
Questions for discussion and control ………………………………………………………. 
147 
References………………………………………………………………………………….. 
147 
Chapter VIII. Fish and fish foods………………………………………………………. 
148 
8.1. Food value of fishes…………………………………………………………………... 
148 
8.2. Main families of fishes……………………………………………………………….. 
149 
8.3. Fish foods…………………………………………………………………………….. 
152 
8.4. Roe, assortments and quality specifications………………………………………….. 
164 
8.5. Canned fish, assortments and quality specifications…………………………………. 
166 
Brief conclusions……………………………………………………………………………. 
169 

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411 
Questions for discussion and control ………………………………………………………. 
170 
References………………………………………………………………………………….. 
170 
Chapter IX. Edible oils………………………………………………………………… 
171 
9.1. Vegetable oils, assortments and quality specifications………………………………. 
171 
9.2. Animal oils, assortments and quality specifications…………………………………. 
175 
9.3. Margarine, assortments and quality specifications…………………………………… 
177 
Brief conclusions……………………………………………………………………………. 
180 
Questions for discussion and control ………………………………………………………. 
181 
References………………………………………………………………………………….. 
181 
Chapter X. Egg and egg products
………………………………………………………… 
182 
10.1. Structure and composition of egg……………………………………………………. 
182 
10.2. Types of egg…………………………………………………………………………. 
183 
10.3. Quality specifications of egg…………………………………………………………. 
185 
10.4. Egg products………………………………………………………………………….. 
186 
10.5. Placing and storing egg and egg products……………………………………………. 
188 
Brief conclusions……………………………………………………………………………. 
189 
Questions for discussion and control ………………………………………………………. 
189 
References………………………………………………………………………………….. 
189