Shahnoza U. YULDASHEVA

1 ta ish

Toshkent Kimyo-Texnologiya Instituti

1. PREPARATION OF SEMI-HARD CACCIOTA CHEESE FROM LOCAL MILK AND ANALYSIS OF ITS PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES

   Shahnoza U. YULDASHEVA, Dilshod P. RAKHIMOV, Dilrabo Q. Maksumova +2

   MaqolaMycotoxins in Agriculture and FoodCHEMISTRY AND CHEMICAL ENGINEERING20260 iqtibos

   ABIABI:AkademIndex/2026.article.009441