14. Технология продовольственных продуктов
PROSPECTS OF HYDROTHERMAL CARBONIZATION IN CREATING SUSTAINABLE SOLUTIONS FOR THE FOOD INDUSTRY OF UZBEKISTAN
17.02.2025
386
STUDY OF PHYSICAL PROPERTIES OF DIRECTLY EXTRACTED JUICES TO OPTIMISING HEAT EXCHANGE AND HYDRODYNAMIC PROCESSES
09.02.2025
313
STUDY OF THE INFLUENCE OF COMBINED DRYING METHODS ON THE MICROBIOLOGICAL SAFETY OF DRY MILK
06.02.2025
371
USING COMBINED DRYING METHODS TO INCREASE THE ENERGY EFFICIENCY OF DRY DAIRY PRODUCT PRODUCTION
06.02.2025
344
TECHNOLOGIES FOR PROCESSING ORGANIC AGRICULTURAL WASTE INTO BIOHUMUS AND BIOFERTILIZERS
06.02.2025
537
USING INNOVATIVE TECHNOLOGIES IN FRUIT DRYING
05.02.2025
311
RESEARCH ON THE VITAMIN-MINERAL COMPOSITION OF RAPESEED CULTIVATED IN THE REPUBLIC OF UZBEKISTAN
30.01.2025
614
РАЗРАБОТКА ПРИНЦИПИАЛЬНОЙ ТЕХНОЛОГИЧЕСКОЙ СХЕМЫ ВЫПОЛНЕНИЯ ТЕХНИКО-ТЕХНОЛОГИЧЕСКИХ ОПЕРАЦИЙ ПРИ ПРОИЗВОДСТВЕ КОРМОВОЙ КУКУРУЗЫ
29.01.2025
522
EXTRACTION TECHNOLOGY OF CONCENTRATED JUICE FROM PRIMARY MASS OF PUMPKIN (SUBLIMATION DRYING METHOD)
22.01.2025
700
INFLUENCE OF ORGANIC AND BIOLOGICAL FARMING ON PRODUCTIVITY AND ENVIRONMENTAL SUSTAINABILITY OF GRAIN CROPS
20.01.2025
345
COMPARATIVE ANALYSIS OF TRADITIONAL AND INNOVATIVE METHODS OF PROCESSING KHORAKI GRAPES TO EXTEND THE SHELF LIFE
20.01.2025
312
STUDY OF PROCESSES OF OBTAINING PHOSPHORUS-POTASSIUM FERTILIZERS BASED ON PHOSPHATE CONCENTRATE AND POTASSIUM SULFATE
16.01.2025
308
INFLUENCE OF TEMPERATURE AND PRESSURE ON THE COMPOSITION AND PROPERTIES OF PRODUCTS OF HYDROTHERMAL LIQUEFACTION OF FOOD WASTE
14.01.2025
412
THE INFLUENCE OF CYTOKININ SUBSTANCE ON THE SIZE OF BERRIES AND MORPHOLOGICAL CHARACTERISTICS OF SEEDLESS GRAPE VARIETIES
14.01.2025
349
INFLUENCE OF SOWING TIME AND RATE ON LEAF AREA AND PHOTOSYNTHESIS INDICATORS OF WINTER WHEAT VARIETIES
11.01.2025
342
FUNCTIONAL PROPERTIES AND TECHNOLOGICAL POTENTIAL OF TARGET-PURPOSE LEGUMINOUS PREMIXES
08.01.2025
438