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Глава 2 включает подглавы, посвященные общей характеристике сортов малины, анализу ассортимента малиновых продуктов, технологиям производства, способам получения малиновых продуктов, сенсорному анализу плодов и продуктов малины, а также новым способам получения малинового мармелада с пониженным содержанием сахарозы. .
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