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- Fish takes an important place in food nutrition.
- A specific taste and aroma of fish meal are due to the extractive substances.
- Salt-water fish generally contain large amounts of vitamin D.
- Vitamin D is effective in the prevention and cure of rickets.
- It is present in cod liver oil and other fish livered.
- Canned mackerel, canned salmon and sardines are good sources of this vitamin.
- The softened bones in canned fish, which are good to eat, are good sources of calcium and phosphorus.
- The two groups of fin-fish and shellfish have enough variety to suit every taste.
- There are some kinds of caviar.
- Herring supply satisfactory sources of magnesium, iron, copper.
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1 Fish takes an important place in food nutrition.
2 A specific taste and aroma of fish meal are due to the extractive substances.
3 Salt-water fish generally contain large amounts of vitamin D.
4 Vitamin D is effective in the prevention and cure of rickets.
5 It is present in cod liver oil and other fish livered.
6 Canned mackerel, canned salmon and sardines are good sources of this vitamin.
7 The softened bones in canned fish, which are good to eat, are good sources of calcium and phosphorus.
8 The two groups of fin-fish and shellfish have enough variety to suit every taste.
9 There are some kinds of caviar.
10 Herring supply satisfactory sources of magnesium, iron, copper.
2 A specific taste and aroma of fish meal are due to the extractive substances.
3 Salt-water fish generally contain large amounts of vitamin D.
4 Vitamin D is effective in the prevention and cure of rickets.
5 It is present in cod liver oil and other fish livered.
6 Canned mackerel, canned salmon and sardines are good sources of this vitamin.
7 The softened bones in canned fish, which are good to eat, are good sources of calcium and phosphorus.
8 The two groups of fin-fish and shellfish have enough variety to suit every taste.
9 There are some kinds of caviar.
10 Herring supply satisfactory sources of magnesium, iron, copper.
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