Работы, цитирующие эту работу

Работ: 2

Работа: Impact of Different Food Protein Sources in Processed CheeseSauces Manufacture

1. Investigation of the process of molding, pressing and salting hard and soft cheeses

   Qobil Mukhiddinov, A.M. Rakhimov, Dj E Saparov +2

   СтатьяAnimal Diversity and Health StudiesIOP Conference Series Earth and Environmental Science2022Цитирований: 6

   ABIABI:AkademIndex/openalex/2022.article.000433

2. Determination of Protein content in Cheese Products

   Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

   СтатьяProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science2021Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.251311