This article briefly describes the scientific research conducted by scientists on the effects of laser beams on chemical components of food products using laser technology, as well as their results.
| Mualliflar | Latipov, Hikmatillo A. |
|---|---|
| Jurnal | Товарлар кимёси ва халқ табобати |
| Nashr sanasi | 2025-03-26 |
| Jild | 3 |
| Son | 6 |
| Betlar | 404-415 |
| Til | O‘zbek |
| DOI | 10.55475/jcgtm/vol3.iss6.2024.475 |
DOI: 10.55475/jcgtm/vol3.iss6.2024.475 · Maqolaning asl sahifasi
Лазерная технология, частота, белок, жир, углевод, Laser technology, frequency, protein, fat, carbohydrate, Lazer texnologiyasi, chastota, oqsil, yog‘, uglevod
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