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Le chapitre 2 comprend des sous-chapitres sur les caractéristiques générales des variétés de framboises, l'analyse de l'assortiment de produits à base de framboises, les technologies de production, les méthodes d'obtention de produits à base de framboises, l'analyse sensorielle des fruits et produits à base de framboises et les nouvelles méthodes d'obtention de marmelade de framboises à teneur réduite en saccharose. .
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