Xasanova, Xolida and Sobirova, Zebuniso (2025) SABZIDAN SHARBAT TAYYORLASH TEXNOLOGIYASI. JOURNAL OF ANALYTICAL SYNERGY AND SCIENTIFIC HORIZON; Vol. 1 No. 2 (2025): JOURNAL OF ANALYTICAL SYNERGY AND SCIENTIFIC HORIZON ( C series); 47-52.
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Abstract
Ushbu maqolada sabzi haqida umumiy ma’lumotlar keltirilgan bo’lib, sabziga ishlov berish natijasida sharbat tayyorlash texnologiyasi yoritib berilgan. Sabzi tarkibida oziqaviy miqdori yuqori va inson organizmga kerakli vitaminlar xususan, beta- karotin bo’lib, sabzidan tayyorlangan sharbat inson organizmi uchun foydali ichimlik hisoblanadi. Sabzi sharbati saqlash muddati qisqaligi tufayli pasterilizatsiya va filtratsiya bosqichi, saqlash davridagi namlik va harorat mahsulot sifatiga bog’liqligi tajriba jarayonida o’rganildi. Shu bilan birga, maqolada sabzidan sharbat tayyorlashdagi kamchilik va muammolarga yechimlar va sharbat tayyorlash metodologiyasi haqida ma’lumotlar keltirib o’tilgan.
| Item Type: | Article |
|---|---|
| Additional Information: | Imported from Journal of Analytical Synergy and Scientific Horizon |
| SWORD Depositor: | Admin User |
| Depositing User: | Admin User |
| Date Deposited: | 21 Sep 2026 22:58 |
| Last Modified: | 21 Sep 2026 22:58 |
| URI: | https://universalpublishings.uz/id/eprint/1296 |
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