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https://doi.org/10.55956/GLZB2267
ANALYSIS OF QUALITY INDICATORS OF SAUSAGE PRODUCTS PREPARED WITH THE USE OF LOW-VALUE BY-PRODUCTS
Abstract views: 200
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PDF downloads: 166
https://doi.org/10.55956/EPZI3482
INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS
Abstract views: 317
/ PDF downloads: 0
https://doi.org/10.55956/XKAN7647
SAFETY OF FUNCTIONAL FOOD PRODUCTS
Abstract views: 182
/ PDF downloads: 113
https://doi.org/10.55956/KFMS7576
USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
Abstract views: 184
/ PDF downloads: 125
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
Abstract views: 275
/ PDF downloads: 186
https://doi.org/10.55956/QUDQ3797
NEW TYPES OF PLANT RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL FOODS
Abstract views: 194
/ PDF downloads: 121
https://doi.org/10.55956/DIMI6661
DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR
Abstract views: 172
/ PDF downloads: 140
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
Abstract views: 341
/ PDF downloads: 179
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
Abstract views: 205
/ PDF downloads: 150
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 252
/ PDF downloads: 158
https://doi.org/10.55956/FART5086
RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS
Abstract views: 129
/ PDF downloads: 92
https://doi.org/10.55956/UJEF4733
DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD
Abstract views: 222
/ PDF downloads: 133
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
Abstract views: 69
/ PDF downloads: 49
https://doi.org/10.55956/LMXS9087
TRENDS IN THE DEVELOPMENT OF THE CONFECTIONERY INDUSTRY AND THE EXPERIENCE OF USING SPROUTED GRAIN
Abstract views: 59
/ PDF downloads: 68
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 214
/ PDF downloads: 74
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 121
/ PDF downloads: 213
https://doi.org/10.55956/GTNS3728
PRODUCTION OF MEAT PRODUCTS AND PROBLEMS OF PROCESSING THEIR WASTE IN THE SAIRAM DISTRICT OF THE TURKESTAN REGION
Abstract views: 111
/ PDF downloads: 50
https://doi.org/10.55956/YVZS4266
DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR
Abstract views: 269
/ PDF downloads: 160
https://doi.org/10.55956/QCYL6055
RESEARCH ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF FORTIFIED SAUSAGE PRODUCTS
Abstract views: 133
/ PDF downloads: 85
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Abstract views: 153
/ PDF downloads: 106
https://doi.org/10.55956/GAOH8325
RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT
Abstract views: 317
/ PDF downloads: 58
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 133
/ PDF downloads: 102
https://doi.org/10.55956/FNTM2635
DISHES MADE FROM DRIED FRUITS
Abstract views: 143
/ PDF downloads: 79
https://doi.org/10.55956/RMKX3054
OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION
Abstract views: 124
/ PDF downloads: 83
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
Abstract views: 166
/ PDF downloads: 0
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