ANALYSIS OF THE COMPOSITION OF FRUITS AND VEGETABLES DURING THE DRYING PROCESS

Authors

  • Abduraxmonov O. R. Author
  • Mizomov Muhammad Saydulla o`g`li Author
  • Adizova M. R. Author

DOI:

https://doi.org/10.5281/zenodo.4889271

Keywords:

Physicochemical properties, storage and processing, dehydration, farms, energy consumption

Abstract

The article gives scientifically grounded recommendations on the preservation, processing of fruit and vegetable products. Also, there are scientifically sound proposals and recommendations on existing problems and solutions in the system.

Downloads

Published

2021-06-01

Issue

Vol. 1 No. 2 (2021): Eurasian Journal of Academic Research

Section

Articles

How to Cite

R., A. O., o`g`li, M. M. S., & R., A. M. (2021). ANALYSIS OF THE COMPOSITION OF FRUITS AND VEGETABLES DURING THE DRYING PROCESS. Eurasian Journal of Academic Research, 1(2), 600-603. https://doi.org/10.5281/zenodo.4889271
Innovative Academy RSC
Article metrics Views and PDF downloads
0 Views
0 Downloads