Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

1. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

   Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

   Шарҳ мақолаProbiotics and Fermented FoodsFoods20207 иқтибос

   ABIABI:AkademIndex/openalex/2020.review-article.000009

2. Nutritional and microbiological characterization of semi-hard Caciotta-type cheese produced in the Khorezm region of Uzbekistan

   Shahnoza Yuldasheva, Nargiza Hamzayeva, Dilshod Rakhimov +5

   МақолаAnimal Diversity and Health StudiesScifood.20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.016162