Ушбу ишга иқтибос қилган ишлар

8 та иш

Иш: Development of Technology to Incorporate Curry leaves (Murraya Koenjii) to Develop Functional Chicken Sausage and Evaluation of Chemical Properties

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
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
Inorganic additives in meat production and processing
Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama +5
МақолаMeat and Animal Product QualityE3S Web of Conferences202422 иқтибос
ABI
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
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
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
Physico-chemical Indicators of food color pigments derived from <i>Ocimum basilicum</i> (Rahon) vegetation
Usmonjonova Hulkar Umarkulovna, Qo‘chqor Dodayev, S. K. Atkhamova +4
МақолаMedicinal Plants and NeuroprotectionE3S Web of Conferences20242 иқтибос
ABI
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