PRODUCTION TECHNOLOGY OF NATIONAL CONFECTIONERY "NOVVOT"

Fayziboev Pirmamat Normamatovich

PRODUCTION TECHNOLOGY OF NATIONAL CONFECTIONERY "NOVVOT"

Авторы

Fayziboev Pirmamat Normamatovich Samarkand State Medical University PhD Associate Professor of the Department of Hygiene

Ключевые слова:

navvat, confectionery, food, risk factors, checkpoints, calories.

Аннотация

Confectionery products are multicomponent food products, ready to use, having a certain predetermined shape, obtained as a result of technological processing of the main types of raw materials - navvta, with or without the addition of food ingredients, food additives and flavorings.

Загрузки

pdf (English)

Опубликован

2023-04-20

Как цитировать

Fayziboev Pirmamat Normamatovich. (2023). PRODUCTION TECHNOLOGY OF NATIONAL CONFECTIONERY "NOVVOT". Academia Science Repository, 4(04), 794–798. извлечено от http://academiascience.com/index.php/repo/article/view/131