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A. Fatkhullaev

7 ta ish

Tashkent State Agrarian University, 2, University street, Tashkent, 100140, Uzbekistan

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

    A. Fatkhullaev, Askarbek Safarov, Anakhon Atazhanova +2

    MaqolaFood Industry and Aquatic BiologyE3S Web of Conferences20230 iqtibos
    ABI

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

    A. Fatkhullaev

    MaqolaSeed and Plant BiochemistryE3S Web of Conferences20230 iqtibos
    ABI

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

    A. Fatkhullaev, K.S. Sultanov

    MaqolaFood Industry and Aquatic Biology20240 iqtibos
    ABI

  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

    MaqolaFood Industry and Aquatic Biology20240 iqtibos
    ABI

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

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

    MaqolaCynara cardunculus studies20240 iqtibos
    ABI

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

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

    MaqolaEnergy and Environmental Systems20240 iqtibos
    ABI

  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

    MaqolaMicrobial Metabolites in Food Biotechnology20240 iqtibos
    ABI