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РецензированоEN2023

EXTENDING THE SHELF LIFE OF MEAT AND MEAT PRODUCTS

Sh.A.Usarov (Assistant Teachers, Yangiyer Branch Of The Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan) · S.N.Obloberdiyev (Assistant Teachers, Yangiyer Branch Of The Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan) · B.B.Xakimov (Assistant Teachers, Yangiyer Branch Of The Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan)

Международный журнал передовых научных исследований · 76-80 · 2023

Аннотация

Most meat products are a favorable environment for the development of various microorganisms, therefore they are perishable and have a limited shelf life. This article analyzes the methodology of preserving meat products, increasing its shelf life, and gives examples.

Доказательный фрагмент

«Most meat products are a favorable environment for the development of various microorganisms, therefore they are perishable and have a limited shelf life.»

Образец извлечения

Демо-превью

Most meat products are a favorable environment for the development of various microorganisms, therefore they are perishable and have a limited shelf life. Полный текст публикации CiteX не хранит — доступ к первоисточнику открывается по DOI согласно лицензии издателя и выбранному плану.

DOI не указан
Цитирований
0
Тип
Журнал
Страна
Узбекистан
Ключевые слова
Meat, expiration dates, method
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