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The textbook deals with a range of issues related to the technology of food storage, the impact of individual factors on their quality, preservation and change of quality under different conditions and methods of storage, transportation; the use of various methods to reduce losses, reduce the cost of storage and sales costs. The textbook is intended for students of educational institutions of III and IV accreditation levels in the field of study "Commodity Research and Commercial Business", as well as for postgraduate students and teachers of higher education institutions.