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Вопрос № 237085 - Английский язык

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What conditions affect the grading of jelly and preserves?
Варианты ответов
  • Strength of gel, presence of fruit flavor.
  • Mixing fruit with sugar and adding pectin.
  • In-plant and lot grading.
  • The quality of fruit and nonfruit ingredients.
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Вопрос задал(а): Анонимный пользователь, 10 Ноябрь 2020 в 00:24
На вопрос ответил(а): Анастасия Степанова, 10 Ноябрь 2020 в 00:24

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What chemical processes does baking of food involve?
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Определите основную идею текста
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