A. Fatkhullaev

7 ta ish

Tashkent State Agrarian University

1. Production technology of soy protein additives for use in meat products

   A. Fatkhullaev, Askarbek Safarov, Anakhon Atazhanova +2

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyE3S Web of Conferences20230 iqtibos

   ABIABI:AkademIndex/2023.article.002841

2. Introduction of a food additive based on amaranth plant in the production of meat products

   A. Fatkhullaev

   MaqolaOAOchiq kirishSeed and Plant BiochemistryE3S Web of Conferences20230 iqtibos

   ABIABI:AkademIndex/2023.article.006427

3. DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF PRODUCTS FOR MEDICAL AND PREVENTIVE NUTRITION

   A. Fatkhullaev, K.S. Sultanov

   MaqolaOAOchiq kirishFood Industry and Aquatic Biology20240 iqtibos

   ABIABI:AkademIndex/2024.article.009592

4. DEVELOPMENT OF FUNCTIONAL NUTRIENT-BALANCED FOOD PRODUCTS FROM SECONDARY RAW MATERIALS OF ANIMAL ORIGIN ACCORDING TO THE TECHNICAL STANDARD OF THE ORGANIZATION

   A. Fatkhullaev, N.E. Yakubov, Islom Abdumalikov +2

   MaqolaOAOchiq kirishFood Industry and Aquatic Biology20240 iqtibos

   ABIABI:AkademIndex/2024.article.009602

5. BIOTECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL MEAT- BASED PRODUCTS ENRICHED WITH JERUSALEM ARTICHOKE TUBERS JUICE

   A. Fatkhullaev, Sitora Vakilova, Z.O.k. Ibrahimova

   MaqolaOAOchiq kirishCynara cardunculus studies20240 iqtibos

   ABIABI:AkademIndex/2024.article.009738

6. DEVELOPMENT OF OZONE GENERATORS FOR DECONTAMINATION OF AGRICULTURAL STORAGE FACILITIES

   M.P. Parpiev, A.A. Simonov, A. Fatkhullaev

   MaqolaOAOchiq kirishEnergy and Environmental Systems20240 iqtibos

   ABIABI:AkademIndex/2024.article.009769

7. EFFICIENCY OF USING JERUSALEM ARTICHOKE (TOPINAMBUR) PLANTS IN TECHNOLOGIES FOR THE PRODUCTION OF MEAT PRODUCTS FOR DIET FOOD

   A. Fatkhullaev, Mukhtabar Tashmatova, M.T. Karabaeva +2

   MaqolaOAOchiq kirishMicrobial Metabolites in Food Biotechnology20240 iqtibos

   ABIABI:AkademIndex/2024.article.009774