Agro ilm Volume 123 Issue Maxsus (2026) · pp. 294-295

TUZLANGAN KARAM TAYYORLASH TEXNOLOGIYASI

Dilshod, Turayev, Yo‘ldoshev, Diyorbek, Yo‘ldoshev, Diyorbek, Karimov, Shahrizod, Ibodullayeva, Ruhshona, Muxammadzulunova, Xonzodaxon

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Abstract

In our country, vegetables and fruits are mainly processed using physical and microbiological methods. This article presents the methods of microbiological processing of cabbage, as well as the quality indicators of the finished product.

microbiological method, lactic acid fermentation, cabbage shredding, and quality indicators of finished productsмикробиологический метод, молочнокислое брожение, шинковка капусты, показатели качества готовой продукцииmikrobiolog usul, sut kislotali bijg‘ish, karamni to‘g‘rash, tayyor mahsulotning sifat ko‘rsatkichlari

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Cite

APA 7 
Dilshod, Turayev, Yo‘ldoshev, Diyorbek, Yo‘ldoshev, Diyorbek, Karimov, Shahrizod, Ibodullayeva, Ruhshona & Muxammadzulunova, Xonzodaxon (2026). TUZLANGAN KARAM TAYYORLASH TEXNOLOGIYASI. Agro ilm, 123(Maxsus), 294-295.
GOST R 7.0.5 
Dilshod, Turayev, Yo‘ldoshev, Diyorbek, Yo‘ldoshev, Diyorbek, Karimov, Shahrizod, Ibodullayeva, Ruhshona, Muxammadzulunova, Xonzodaxon TUZLANGAN KARAM TAYYORLASH TEXNOLOGIYASI // Agro ilm. 2026. Т. 123. № Maxsus. С. 294-295.
BibTeX 
@article{turayev2026,
  author  = {Dilshod, Turayev and Yo‘ldoshev, Diyorbek and Yo‘ldoshev, Diyorbek and Karimov, Shahrizod and Ibodullayeva, Ruhshona and Muxammadzulunova, Xonzodaxon},
  title   = {TUZLANGAN KARAM TAYYORLASH TEXNOLOGIYASI},
  journal = {Agro ilm},
  year    = {2026},
  volume  = {123},
  number  = {Maxsus},
  pages   = {294-295}
}
RIS 
TY  - JOUR
AU  - Dilshod, Turayev
AU  - Yo‘ldoshev, Diyorbek
AU  - Yo‘ldoshev, Diyorbek
AU  - Karimov, Shahrizod
AU  - Ibodullayeva, Ruhshona
AU  - Muxammadzulunova, Xonzodaxon
TI  - TUZLANGAN KARAM TAYYORLASH TEXNOLOGIYASI
JO  - Agro ilm
PY  - 2026
VL  - 123
IS  - Maxsus
SP  - 294
EP  - 295
ER  -