Akademik Məlumat İdarəetmə Sistemi
Azərbaycan Dövlət İqtisad Universitetinin nəşriyyatı, Baku, 2018
Here, detailed information is provided on the structure of the plant cell, the turgor state of the cell, the nucleus and plastids, the main tissues of fruits and vegetables, the structure of starch, the anatomical structure and chemical composition of grains and legumes, the types and breeds of meat animals, the morphology and main tissues of meat, the chemical composition of meat, physical properties, division into categories and varieties, branding, ripening and cracking of meat, changes in quality during storage, processing of meat and dairy products, nutritional value, breeds of poultry, muscle and skeleton, the structure of eggs, the chemical composition of individual parts, classification, quality indicators and defects, the anatomical structure of fish, mass composition, classification of freshwater fish, commercial characteristics, chemical composition and nutritional value.