CHARACTERISTICS OF COOKING OF "UZBEKISTAN-83" AND "HOSILDOR" VARIETIES

Authors

  • Yangiboyev Abdimalik Eshmurodovich Samarqand davlat veterinariya meditsinasi, chorvachilik va botexnologiyalar universiteti Toshkent filiali q.x.f.f.d.(PhD)
  • N. Sattorov taqrizi asosida TIQXMMI dotsenti, q.x.f.n.

Keywords:

Cooking, softness, roughness, digestion, absorption, bioelements, container, grinding.

Abstract

Nutritional beet tubers have different physical and mechanical properties and are suitable for specific working parts of each type of feed grinders with the required level of grinding. Production of hashaki beet tubers using heat treatment in Belarus, Germany, Poland, Australia and other countries is very common. Feed steamers, stirrers, and feed vaporizers are often used to heat Nutritional beet tubers.

Downloads

Published

2024-10-22

How to Cite

Yangiboyev Abdimalik Eshmurodovich, & N. Sattorov. (2024). CHARACTERISTICS OF COOKING OF "UZBEKISTAN-83" AND "HOSILDOR" VARIETIES. Web of Agriculture: Journal of Agriculture and Biological Sciences, 2(10), 60–67. Retrieved from http://webofjournals.com/index.php/8/article/view/1955

Issue

Vol. 2 No. 10 (2024): WOA

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.