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

Mualliflar

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

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

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

Abstrak

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.

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Nashr qilingan

2021-06-01

Nashr

Jild 1 Nomeri 2 (2021): Eurasian Journal of Academic Research

Bo'lim

Articles

Iqtibos keltirish tartibi

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. Yevroosiyo Akademik Tadqiqotlar Jurnali, 1(2), 600-603. https://doi.org/10.5281/zenodo.4889271
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