14. Технология продовольственных продуктов

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

Мирзаев А.С.

17.11.2022 967

14. Food technology

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

Хошимова Н.Х. Джахангирова Г.З.

15.11.2022 1315

14. Food technology

IMPORTANCE OF FOOD COLORINGS IN THE FOOD INDUSTRY

Shodiev D. Qurbonov H.

15.11.2022 797

14. Food technology

POSITIVE AND NEGATIVE SIDES OF COW, GOAT AND SHEEP MILK

Ibragimov L.A. Isakov Kh.

08.11.2022 5101

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 759

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 974

14. Food technology

FEATURES OF STORING POTATOES

Турсунов С.Т. Шарифжонов Ж.А.

21.10.2022 2808

14. Food technology

TECHNOLOGY OF PREPARING PEACH JUICE

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

21.10.2022 1074

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 1228

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 571

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 1009

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 698

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 907

14. Food technology

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

Kadirov R.N. Sirochov A.M.

20.07.2022 671

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 751

14. Food technology

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

Турсунова Н.Н.

17.07.2022 798

14. Food technology

DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF HONEY WITH ADDITIVES “BARAKA

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

06.07.2022 1063

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 996

14. Food technology

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

Ходжаев С.Ф.

20.06.2022 1201

14. Food technology

STUDY OF PHOSPHOLIPIDS DERIVED FROM LOCAL SOYAN OILS

Ходжаев С.Ф.

18.06.2022 1186

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 945

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 1014

14. Food technology

RESULTS OF THE STUDY OF CANNED FRESHWATER FISH IN TOMATO SAUCE

Пулатов И.Б. Додаев К.О.

09.06.2022 996

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 1034

14. Food technology

METHODS OF OPTIMIZATION OF THE FRUIT DRYING PROCESS

Issaqov Sh.A.

04.06.2022 795

14. Food technology