Filling sauces for canned fish and their layer kinetics

Toshboyeva, Samara, Dadamirzaev, Muzaffar

Наманган муҳандислик­технология институти илмий­техника журнали · 2024-yil

Annotatsiya

The article presents dressing sauces prepared on the basis of sauce-paste semi-finished products that can be used in the preparation of canned fish, and their physical properties, including the stability of the system as one of the indicators of the quality of sauces, stability. stratification and analysis of the conclusions obtained as a result of a large number of experiments are presented.

Maqola ma’lumotlari
MualliflarToshboyeva, Samara, Dadamirzaev, Muzaffar
JurnalНаманган муҳандислик­технология институти илмий­техника журнали
NashriyotНаманган муҳандислик-технология институти
ISSN2181-8622, 1682-8658
Nashr sanasi2024-12-27
Jild9
Son4
Betlar110-114
TilIngliz
DOI10.61151/stjniet.v9i4.663
Indeksga qo‘shilgan2026-08-26

DOI: 10.61151/stjniet.v9i4.663 · Maqolaning asl sahifasi

Kalit so‘zlar

sauce paste, sauce, canned fish, semi-finished product, organoleptic indicator, quality scale, consistency, stratification

Iqtibos keltirish

APAToshboyeva, Samara, & Dadamirzaev, Muzaffar (2024). FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS. Наманган муҳандислик­технология институти илмий­техника журнали, 9(4), 110-114. https://doi.org/10.61151/stjniet.v9i4.663
GOST (OAK)Toshboyeva, Samara, Dadamirzaev, Muzaffar FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS // Наманган муҳандислик­технология институти илмий­техника журнали. – 2024. – T. 9, № 4. – P. 110-114. – DOI: 10.61151/stjniet.v9i4.663.
MLAToshboyeva, Samara, and Dadamirzaev, Muzaffar. “FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS.” Наманган муҳандислик­технология институти илмий­техника журнали, 9(4), 110-114, 2024. https://doi.org/10.61151/stjniet.v9i4.663
ChicagoToshboyeva, Samara, and Dadamirzaev, Muzaffar. “FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS.” Наманган муҳандислик­технология институти илмий­техника журнали, 9(4), 110-114 (2024). https://doi.org/10.61151/stjniet.v9i4.663
HarvardToshboyeva, Samara, and Dadamirzaev, Muzaffar (2024) ‘FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS’, Наманган муҳандислик­технология институти илмий­техника журнали, 9(4), 110-114. https://doi.org/10.61151/stjniet.v9i4.663
BibTeX
@article{toshboyevasamara2024,
  title = {FILLING SAUCES FOR CANNED FISH AND THEIR LAYER KINETICS},
  author = {Toshboyeva, Samara and Dadamirzaev, Muzaffar},
  journal = {Наманган муҳандислик­технология институти илмий­техника журнали},
  year = {2024},
  volume = {9},
  number = {4},
  pages = {110-114},
  doi = {10.61151/stjniet.v9i4.663},
  url = {https://doi.org/10.61151/stjniet.v9i4.663}
}

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