Работы, цитирующие эту работу

Работ: 2

Работа: Determination of Protein content in Cheese Products

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 some characteristics of traditional cheese and evaluatıon of evaluated cheese to food safety

   Shakhnoza Sultanova, Qobil Mukhiddinov, Jasur Safarov +5

   СтатьяFood Safety and HygieneAIP conference proceedings2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.009702