| 1 | Deterioration of food articles | [1]s.18-20 |
| 2 | Deterioration factors that help to prepare food articles | [1]s.20-27 |
| 3 | The factors that cause the deterioration of foodstuffs and forms of | [1]s.27 |
| 4 | Microorganisms that cause spoilage | [1]s.27-32 |
| 5 | Degradation caused by enzymes | [1]s.32 |
| 6 | Deterioration caused by oxidation | [1]s.32-34 |
| 7 | Distortions caused by parasites | [1]s.34-35 |
| 8 | Preservation methods, built, maintained with moisture reduction | [1]s.35-38 |
| 9 | Thermal application, taking the temperature of stored | [1]s.38-45 |
| 10 | Preserved with salt | [1]s.45-48 |
| 11 | Fermentation, alcohol, vinegar, preserved with smoke | [1]s.48-49 |
| 12 | Filtration, Gas sixth, and antibiotics, with the addition of sugar stored | [1]s.49-53 |
| 13 | Radiation preservation of | [1]s.53-58 |
| 14 | Chemical substances stored | [1]s.58-61 |