Maqola

Determination of some characteristics of traditional cheese and evaluatıon of evaluated cheese to food safety

Shakhnoza SultanovaTashkent Chemical-Technological InstituteQobil MukhiddinovTashkent state technical university named after Islam Karimov, Tashkent, UzbekistanJasur SafarovTashkent state technical university named after Islam Karimov, Tashkent, UzbekistanD K AlimovaTashkent state technical university named after Islam Karimov, Tashkent, UzbekistanAbdo HassounSustainable AgriFoodTech Innovation and Research, 62000 Arras, FranceMavluda NasirovaTashkent state technical university named after Islam Karimov, Tashkent, UzbekistanZulfiya ErgashevaTashkent state technical university named after Islam Karimov, Tashkent, UzbekistanBotir JumaevTashkent Institute of Chemical Technology, Yangier branch, Uzbekistan

AIP conference proceedingsjournal2025

Ochiq kirish: yoʻq

ABI

Annotatsiya

Annotatsiya mavjud emas.

Mavzular

Food Safety and Hygiene Probiotics and Fermented Foods Identification and Quantification in Food

Identifikatorlar

DOI: 10.1063/5.0306235

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