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Ушбу ишга иқтибос қилган ишлар

9 та иш

Иш: Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

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

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

    МақолаAnimal Diversity and Health StudiesIOP Conference Series Earth and Environmental Science20226 иқтибос
    ABI

  2. Technological methods to improve wear resistance of porous, sintered materials based on iron powder for antifriction purposes

    Saydiakbarkhodja Yunuskhodjaev

    МақолаMechanical Systems and EngineeringJournal of Physics Conference Series20223 иқтибос
    ABI

  3. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

    Oumayma Boukria, Jian Wang, Jasur Safarov +4

    МақолаAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 иқтибос
    ABI

  4. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    МақолаProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 иқтибос
    ABI

  5. Investigation of spindle activity of horizontal spindle cotton harvesting machine

    N N Omonov, A D Abdazimov, M M Atadjanova +1

    МақолаEngineering and Agricultural InnovationsIOP Conference Series Earth and Environmental Science20211 иқтибос
    ABI

  6. Innovative methods of processing liquid food media

    Zulfiya Ergasheva, Shakhnoza Xalmuhamedova, Shakhnoza Sultanova +1

    МақолаAnimal Diversity and Health StudiesE3S Web of Conferences20241 иқтибос
    ABI

  7. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    МақолаAnimal Diversity and Health StudiesChemosensors20230 иқтибос
    ABI

  8. 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

  9. Development of dry matter content of the main components of whey

    Jasur Safarov, Shakhnoza Sultanova, Zulfiya Ergasheva +4

    МақолаProteins in Food SystemsAIP conference proceedings20250 иқтибос
    ABI