Pivoni pasterizatsiyalash harorati va davomiyligi

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rivojlanisj, 1-Ma\'ruza. Gidroksihosilalar Organika-2, 3-Laboratoriya ishidocx, 5- Laboratoriya ishi ABN, borliq, Talabalar uchun qoʻshimcha mablagʻga ega boʻlish imkoniyati , 947-Article Text-2863-1-10-20210419, Dasturiy mantiqiy kontrollerlar-fayllar.org, 5-maruza. Sut ishlab chiqarish jarayonida texnik-kimyoviy nazorat o‘rni, Geghbtasbstrcvttvhth vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv, Dasturiy taminot, Handbook of Food Science and Technology 1 Food Alteration and Food Quality ( PDFDrive ), Konkulyator ishlash prinspi, 150тсутка uz-assistant.uz, Usmonov Dilshodbek

Bu sahifa navigatsiya:

• Birinchi sharbat deganda nimani tushunasiz
• Zator tayyorlashda suvning harorati necha gradus bo’lishi kerak
• Diotamit kukuni qanday hususiyatga ega
• Pishirish bo’limidagi chiqindilarga nimalar kiradi

Pivoni pasterizatsiyalash harorati va davomiyligi 60-620C; 10-20 min №151 Fan bobi – 1; fan bo`limi – 1; Qiyinlik darajasi – 3; Birinchi sharbat deganda nimani tushunasiz Fil’tr chan va fil’tr presdan chiqgan sharbat №152 Fan bobi – 1; fan bo`limi – 1; Qiyinlik darajasi – 3; Zator tayyorlashda suvning harorati necha gradus bo’lishi kerak Zatorni tayyorlash usuliga bog’liq №153 Fan bobi – 1; fan bo`limi – 1; Qiyinlik darajasi – 3; Diotamit kukuni qanday hususiyatga ega Mualloq moddalarni cho’kmaga tushirish №154 Fan bobi – 1; fan bo`limi – 1; Qiyinlik darajasi – 3; Pishirish bo’limidagi chiqindilarga nimalar kiradi Don va qulmoq turpi oqsilli cho’kma №155 Fan bobi – 2; fan bo`limi – 1; Qiyinlik darajasi – 3; Download 71,33 Kb.

Download 71,33 Kb.