Journal of Osh State University. Agriculture: agronomy, veterinary and zootechnics
Journal of Osh State University. Agriculture: agronomy, veterinary and zootechnics
e-ISSN 1694-8696
DOI: 10.52754/16948696
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Author

Shakhista Ishniyazova

PhD in Chemistry Sciences, Associate Professor

Samarkand State University of Veterinary medicine, livestock and Biotechnologies

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open access

Keywords: additional resources; cartilage; tendons; kazy; connective tissue; shrinkage; nutritional value; organoleptic properties; food safety; dry matter; ash; protein content

Alternative uses of turkey meat for preparing national sausage kazy

Shakhista Ishniyazova, Sevinch Bollieva

https://doi.org/10.52754/16948696_2024_2(7)_2

Suggested citation

Ishniyazova, Sh., & Bollieva, S. (2024). Alternative uses of turkey meat for preparing national sausage kazy . Journal of Osh State University. Agriculture: Agronomy, Veterinary and Zootechnics, 3(2), 8-14. https://doi.org/10.52754/16948696_2024_2(7)_2
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  • 21.06.2024
  • 393 Views
  • Journal of Osh State University. Agriculture: agronomy, veterinary and zootechnics - Vol. 3, No. 2, 2024
open access

Keywords: persimmon varieties; processing; canning; biochemical composition; organoleptic evaluation

Effective use of persimmon fruits for processing

Shakhista Ishniyazova, Sevinch Bollieva

https://doi.org/10.52754/16948696_2024_3(8)_2

Suggested citation

Ishniyazova, Sh., & Bollieva, S. (2024). Effective use of persimmon fruits for processing. Journal of Osh State University. Agriculture: Agronomy, Veterinary and Zootechnics, 3(3), 12-18. https://doi.org/10.52754/16948696_2024_3(8)_2
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  • 27.09.2024
  • 483 Views
  • Journal of Osh State University. Agriculture: agronomy, veterinary and zootechnics - Vol. 3, No. 3, 2024