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Работы, цитирующие эту работу

Работ: 7

Работа: Technology Development to Measure Chemical and Oxidative Stability of Edible Oils Using Fourier Transform-Infrared Spectroscopy

  1. Determination of bioactive compounds of pomegranate peel to incorporate as a functional food ingredient in food production

    Ulug’bek Suyundikov, S. K. Atkhamova, Qo‘chqor Dodayev +5

    СтатьяPomegranate: compositions and health benefitsBIO Web of Conferences2024Цитирований: 24
    ABI

  2. Impact of incorporating inorganic additives in processed meat production

    Kasun Dissanayake, Mohamed Rifky, Jasur Farmonov +5

    СтатьяMeat and Animal Product QualityE3S Web of Conferences2024Цитирований: 22
    ABI

  3. Inorganic additives in meat production and processing

    Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama +5

    СтатьяMeat and Animal Product QualityE3S Web of Conferences2024Цитирований: 22
    ABI

  4. IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW

    Kasun Dissanayake

    Обзорная статьяMeat and Animal Product QualityNew Materials Compounds and Applications2024Цитирований: 16
    ABI

  5. Application of microwave technology to extract pure sesame oil

    Jasur Farmonov, Dulangana Hunupolagama, Kasun Dissanayake +4

    СтатьяSesame and Sesamin ResearchE3S Web of Conferences2024Цитирований: 9
    ABI

  6. A comparative analysis of traditional meat processing methods

    Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov +4

    СтатьяFood Waste Reduction and SustainabilityE3S Web of Conferences2024Цитирований: 5
    ABI

  7. The properties of the powder that makes the basis of hard alloys used in the crushing of underground resources

    Sarvar Parmonov, Shukhrat Shakirov, Guzal Yusupova +4

    СтатьяAdvanced materials and compositesE3S Web of Conferences2024Цитирований: 2
    ABI