14. Технология продовольственных продуктов

INFLUENCE OF TIME PLANTING POTATOES FOR THE SECOND CROP ON ITS YIELD

Мирзаев А.С.

17.11.2022 900

14. Food technology

ENRICHMENT OF FLOUR AND BAKERY PRODUCTS BASED ON NON-TRADITIONAL RAW MATERIALS

Хошимова Н.Х. Джахангирова Г.З.

15.11.2022 1245

14. Food technology

IMPORTANCE OF FOOD COLORINGS IN THE FOOD INDUSTRY

Shodiev D. Qurbonov H.

15.11.2022 716

14. Food technology

POSITIVE AND NEGATIVE SIDES OF COW, GOAT AND SHEEP MILK

Ibragimov L.A. Isakov K.

08.11.2022 5016

14. Food technology

STUDY OF THE THERMAL STABILITY OF THE MODIFIED KU-2-8 CATION-RETURN WITH TiO2 SALTS

Кучкарова Н.Х. Турабжанов С.М.

03.11.2022 700

14. Food technology

INFLUENCE OF FERTILIZER RATE ON GROWTH, DEVELOPMENT AND YIELD OF SWEET PEPPER

Турсунов С.Т. Сайфуллаева Н.К. Тошпулатова Д.А.

21.10.2022 905

14. Food technology

FEATURES OF STORING POTATOES

Турсунов С.Т. Шарифжонов Ж.А.

21.10.2022 2727

14. Food technology

TECHNOLOGY OF PREPARING PEACH JUICE

Турсунов С.Т. Якубжонов Р.Т. Эркинбоева Д.Б.

21.10.2022 993

14. Food technology

IMPROVING THE EFFICIENCY OF THE GLYCERIN BLEACHING PROCESS

Ахмедова Ш.И. Абдурахимов А.А. Рузибаев А.Т. Ачилова С.С.

21.10.2022 1158

14. Food technology

CREATION OF A NEW PCR (POLMERASE CHAIN REACTION) SYSTEM (REAL-TIME) FOR DETECTION OF LISTERIA MONOCYTOGENES IN FOOD AND ENVIRONMENT

Рузиева К.Э. Мухамадиев Б.Т.

09.10.2022 521

14. Food technology

DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF DELICACIES FROM TURKEY MEAT

Турдиалиева М.М. Хамракулов М.Г. Хамракулов Г.Х.

20.09.2022 934

14. Food technology

ENERGY-SAVING DRYING TECHNOLOGY FOR RAW MATERIAL OF TOMATO

Джураев Х.Ф. Расулов Ш.Х. Абидов К.З. Усманов А.

13.09.2022 644

14. Food technology

RESEARCH OF ORGONOLEPTIC, MICROBIOLOGICAL AND PHYSICO-CHEMICAL INDICATORS OF A NEW TYPE OF VEGETABLE SEMI-FINISHED SAUCES-PASTES

Dadamirzaev M. Toshboyeva S. Boqirova F.

02.08.2022 819

14. Food technology

WATER-BALANCE NUTRITION OF WINTER WHEAT VARIETIES PLANTED AFTER REPEATED SOYBEAN CROPS

Kadirov R.N. Sirochov A.M.

20.07.2022 612

14. Food technology

THE IMPORTANCE OF IMPROVING THE DRYING PROCESSES OF FRUIT AND VEGETABLE PASTILLES

Kholikov M.M. Djurayev H.F. Nasirova S.N.

20.07.2022 676

14. Food technology

BIOTECHNOLOGICAL POTENTIAL AND FOOD SAFETY OF OILSEED SEEDS OF SUNFLOWER IN UZBEKISTAN

Турсунова Н.Н.

17.07.2022 724

14. Food technology

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Хасанова Д.Ю. Сайфуллаева З.С. Хамракулов М.Г. Хамракулов Г.Х.

06.07.2022 986

14. Food technology

STUDY OF FOOD SAFETY AND SANITARY INDICATORS OF CANDIED FRUITS FROM VEGETABLES

Отаханов Ш.Ш. Нишонов У.Р. Тошпулатова Д. Хабибуллаев А.О. Атаханов Ш.Н. Юнусов А.М. Мамажанова М.А.

28.06.2022 912

14. Food technology

STUDY OF THE EFFECT OF SOYBEAN LECETHINS ON THE STABILITY OF MARGARINE EMULSION

Ходжаев С.Ф.

20.06.2022 1139

14. Food technology

STUDY OF PHOSPHOLIPIDS DERIVED FROM LOCAL SOYAN OILS

Ходжаев С.Ф.

18.06.2022 1120

14. Food technology

FORMATION OF MAYONNAISE RECIPE ENRICHED WITH LEMON BIOLOGICALLY ACTIVE SUBSTANCES

Гаипова Ш.С. Абдурахимов А.А. Рузибаев А.Т. Хакимова З.А. Салижанова Ш.Д.

17.06.2022 863

14. Food technology

PROCESSING POMEGRANATE JUICE WITH PECTINASE FERMENT AGAINST COLLOIDAL TURBIDITY TECHNOLOGY

Madaminova Z.T. Sadriddinova S.S. Mexmonov B.I.

13.06.2022 923

14. Food technology

RESULTS OF THE STUDY OF CANNED FRESHWATER FISH IN TOMATO SAUCE

Пулатов И.Б. Додаев К.О.

09.06.2022 927

14. Food technology

USE OF FLOUR FROM SPIRITTED MASH GRAINS IN THE PRODUCTION OF SAUCE PASTES

Эргашев А.Ш. Додаев К.О. Кобилова Г.И. Максумова Д.К.

07.06.2022 957

14. Food technology

METHODS OF OPTIMIZATION OF THE FRUIT DRYING PROCESS

Issaqov S.A.

04.06.2022 719

14. Food technology