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7 та иш

Иш: 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

    МақолаPomegranate: compositions and health benefitsBIO Web of Conferences202424 иқтибос
    ABI

  2. Impact of incorporating inorganic additives in processed meat production

    Kasun Dissanayake, Mohamed Rifky, Jasur Farmonov +5

    МақолаMeat and Animal Product QualityE3S Web of Conferences202422 иқтибос
    ABI

  3. Inorganic additives in meat production and processing

    Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama +5

    МақолаMeat and Animal Product QualityE3S Web of Conferences202422 иқтибос
    ABI

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

    Kasun Dissanayake

    Шарҳ мақолаMeat and Animal Product QualityNew Materials Compounds and Applications202416 иқтибос
    ABI

  5. Application of microwave technology to extract pure sesame oil

    Jasur Farmonov, Dulangana Hunupolagama, Kasun Dissanayake +4

    МақолаSesame and Sesamin ResearchE3S Web of Conferences20249 иқтибос
    ABI

  6. A comparative analysis of traditional meat processing methods

    Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov +4

    МақолаFood Waste Reduction and SustainabilityE3S Web of Conferences20245 иқтибос
    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

    МақолаAdvanced materials and compositesE3S Web of Conferences20242 иқтибос
    ABI