MTJNDAMJAX - S. Y. Is kamov

30-ish. Shakar qo‘shilgan meva konservalarini tayyorlash...........................78
31 -ish. Meva sharbatlari tayyorlash............................................................... 82
II bob. DON MAHSULOTLARINI SAQLASH VA QAYTA
ISHLASH
32-ish. Don sifatini tahlil etish............................................................. ..........85
33-ish: Don sifati va soflik ko'rsatkichlarini aniqlash usullari............. ....... 94
34-ish. Donning iflosligini aniqlash....................................... ........................97
35-ish. Bug'doy donining namunaviy tarkibini aniqlash..............................99
36-ish. Don namligini aniqlash........................................................... ........... 106
37-ish. Donni ombor zararkimandalari bilan zararlanishi............................ 114
38-ish. Donlarni burga-toshbaqachalar bilan shikastlanishini aniqlash... 117
39-ish. -Donning asl oglrligini aniqlash. ....................................................... 120
40-ish. Donni quritish turlari bilan tanishish................................................. 123
41-ish. Xarid qilingan don va o‘g ‘itlar uchun hisoblashish.......................... 130
424sh. Donni saqlash...................................................................................... 135
43-ish. Yorma sifatini aniqlash................................................................ ...... 143
44-ish. Yormada shaffoflik va toza mag‘iz miqdorini aniqlash............... ....148
45-ish. Dondan yorma tayyorlash............................................................... ... 151
46-ish.
Donni tegirmonga tayyorlash, un va boshqa mahsulotlar
chiqishini hisoblash..................................................................................... ....154
47-ish. Yopilgan non sifatini baholash.......................................................... 157
Ш bob. TEXNIK EKiNL YRIM SAQLASH VA QAYTA ISHLASH
48-ish. Xom
ashyo
sifatidagi
qand
lavlagi
ildizmevalariga 162
qo‘yiladigan talablar........................................................................................167
49-ish. Ildizmevalilar uyumining ba’zi sifat ko'rsatkichlarini aniqlash.
164
50-ish. Moyli urugiar tahlili........................................................................ ..163
5 1-ish. Yog‘lar namligini aniqlashda qo'llaniladigan Din va Stark usullari. 169
52-ish. 0 ‘simlik moyi sifetini baholash........................................................... 170
53-ish. Kanopning sifat ko‘rsatkichlarini aniqlash................................ ....... 172
54-ish. Kanop xomashyosini saqlash.......................................................... ... 175
55-ish. Tamaki tayyorlash shoxobchalarida xomashyoni qabul qilish.
Tamaki namligi va iflosligini aniqlash........... ...............................................177
56-ish. Tamaki barglarini quritish va saqlash............................................ ... 180
IV bob. OMIXTA YEM ISHLAB CHIQARISH VA SAQLASH
57-ish. Omixta yem ishlab chiqarish texnologiyasi................................. ..... 185
58-ish. Omixta yemni saqlash............................................................. ............191
FOYDALANILGAN AD ABIY O T L A R ,.......................................................196