rancidation of fats
Food chemistry
Three kilograms of chemicals. This is the quantity that an average consumer consumes in the course of a year of the most different, sometimes absolutely familiar products: cupcakes, for example, or marmalade. Dyes, emulsifiers, seals, thickeners are now present in literally everything. Naturally, the question arises: why do manufacturers add them to food and how harmless are these substances? Continue reading
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you should also worry
lingual surface
different factors
fixation of fragments by imposing
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digest food one day
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elderly person
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human immunodeficiency virus
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you should call the doctor
unhealthy diet
conditions for self-cleaning
prolonged
quality of medical care
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analysis is largely based
massage services are available
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harmful working conditions
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formation of the so-called dental
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normal physiology
there is no definite
trace elements
serious side effects