Bozorov, Sadriddin (2025) ANOR SHARBATI VA KONSENTRATI ISHLAB CHIQARISHDA HACCP TIZIMINI QO‘LLASH: XAVFSIZLIK MEZONLARI VA ZAMONAVIY YONDASHUVLAR. ACUMEN: INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH; Vol. 2 No. 12 (2025): ACUMEN: INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH; 170-175.
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Abstract
Mazkur maqolada anor sharbatini va uning konsentratini ishlab chiqarish jarayonlarida HACCP (Hazard Analysis and Critical Control Points) tizimining qo‘llanishi ilmiy va amaliy nuqtai nazardan tahlil qilinadi. Oziq-ovqat xavfsizligi bo‘yicha biologik, kimyoviy va fizik xavflar tizimli ravishda baholanadi, ularni kamaytirish bo‘yicha nazorat mexanizmlari ishlab chiqiladi. Shuningdek, ISO 22000, Global G.A.P, IFS Food, Organic Production, GMP/GHP hamda O‘zDSt kabi xalqaro va milliy standartlar o‘rtasidagi o‘zaro bog‘liqlik ilmiy asosda ko‘rsatilgan. Tadqiqot natijalari anor sharbatini eksportga yo‘naltirilgan yuqori talabli bozorlar uchun xavfsiz ishlab chiqarishning samarali modelini taklif etadi.
| Item Type: | Article |
|---|---|
| Additional Information: | Imported from ACUMEN: International Journal of Multidisciplinary Research |
| SWORD Depositor: | Admin User |
| Depositing User: | Admin User |
| Date Deposited: | 30 Sep 2026 22:00 |
| Last Modified: | 30 Sep 2026 22:00 |
| URI: | https://universalpublishings.uz/id/eprint/18356 |
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