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Food Safety and Hygiene

16 та иш

  1. The importance of the international hassp system in the production of quality and safe confectionery products

    Fayziboev Pirmamat Nurmamatovich, Raximova Durdona Jurakulovna

    МақолаFood Safety and HygieneACADEMICIA An International Multidisciplinary Research Journal20210 иқтибос
    ABI

  2. FOOD SAFETY MANAGEMENT

    Davlyatova Mavlyuda Baxtiyorovna, Rashidov Gulasalkhon Nodirovna

    МақолаFood Safety and HygieneZenodo (CERN European Organization for Nuclear Research)20220 иқтибос
    ABI

  3. EPIDEMIOLOGY OF GASTROENTERITIS CAUSED S. ENTERITIDIS FOOD-RELATED

    Mirtazaev Omon Mirtazaevich, Matnazarova Gulbakhor Sultanovna, Saidkasimova Nargiza Sayfullaevna +2

    МақолаFood Safety and HygieneZenodo (CERN European Organization for Nuclear Research)20220 иқтибос
    ABI

  4. Assessing Technological Sophistication in Food Ingredient Industry: A Path to Modernization for Ensuring Food Safety and Quality

    Putri Bulan Bumi Aji, Hana Catur Wahyuni, B. Sobirov

    МақолаFood Safety and HygieneIOP Conference Series Earth and Environmental Science20230 иқтибос
    ABI

  5. Consumer knowledge, attitudes, and behaviour regarding food safety – A perspective from Laos

    Gyula Kasza, Tekla Izsó, Atilla Kunszabó +10

    МақолаFood Safety and HygieneHeliyon20240 иқтибос
    ABI

  6. Campylobacter control strategies at postharvest level

    Joo‐Sung Kim, Tai-Yong Kim, Min-Cheol Lim +1

    Шарҳ мақолаListeria monocytogenes in Food SafetyFood Science and Biotechnology20240 иқтибос
    ABI

  7. Determination of some characteristics of traditional cheese and evaluatıon of evaluated cheese to food safety

    Shakhnoza Sultanova, Qobil Mukhiddinov, Jasur Safarov +5

    МақолаFood Safety and HygieneAIP conference proceedings20250 иқтибос
    ABI

  8. ANOR SHARBATI VA KONSENTRATI ISHLAB CHIQARISHDA HACCP TIZIMINI QO'LLASH: XAVFSIZLIK MEZONLARI VA ZAMONAVIY YONDASHUVLAR

    Bozorov Sadriddin Mirzaqul oʻgʻli

    МақолаFood Safety and HygieneZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  9. ANOR SHARBATI VA KONSENTRATI ISHLAB CHIQARISHDA HACCP TIZIMINI QO'LLASH: XAVFSIZLIK MEZONLARI VA ZAMONAVIY YONDASHUVLAR

    Bozorov Sadriddin Mirzaqul oʻgʻli

    МақолаFood Safety and HygieneZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  10. Spatial Distribution and Risk Assessment of Microbiological Contamination in Drinking Water Depots Based on Sanitary Hygiene Conditions

    William Brown, Asfar Anwar

    МақолаFecal contamination and water qualityAn Idea on Safety and Environment20250 иқтибос
    ABI

  11. Spring-Activated sauce press to prevent virus transmission

    I. Ismail, M. Mulyadi, Metatia Intan Mauliana +2

    МақолаInfection Control and VentilationAIP conference proceedings20260 иқтибос
    ABI

  12. Criteria for Food Product Quality and Safety, Analysis of Factors Affecting the Effectiveness of a Food Safety Management System (FSMS)

    Najmiddin Muminov, Akhtam Kosimov, Elyorbek Bakiev

    МақолаFood Safety and HygieneTexas Journal of Engineering and Technology20260 иқтибос
    ABI

  13. Theoretical and Methodological Foundations of Organization Laboratory and Practical Training for Food Students

    Xakimov Sardorbek Maxmud o’g’li

    МақолаFood Safety and HygieneEuropean International Journal of Pedagogics20260 иқтибос
    ABI

  14. Microbiological Monitoring and Identification of Contaminants in Feed Products Produced by Local Manufacturers in The Tashkent Region

    Kutlieva Guzal Jumaniyazovna, Turaeva Bakhora Ismoilovna, Shonakhunov Tulkin Erkinovich

    МақолаFood Safety and HygieneAmerican Journal Of Applied Science And Technology20260 иқтибос
    ABI

  15. REQUIREMENTS FOR ENSURING THE POPULATION WITH SAFE AND CLEAN FOOD DURING TECHNOGENIC AND SOCIAL EMERGENCIES

    Nozanin Azizovna Yigitaliyeva, Jasurbek Ne'matjon ugli Qurbonov, Olim Davronovich Berdiyev

    МақолаFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 иқтибос
    ABI

  16. REQUIREMENTS FOR ENSURING THE POPULATION WITH SAFE AND CLEAN FOOD DURING TECHNOGENIC AND SOCIAL EMERGENCIES

    Nozanin Azizovna Yigitaliyeva, Jasurbek Ne'matjon ugli Qurbonov, Olim Davronovich Berdiyev

    МақолаFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 иқтибос
    ABI