ENSURING CHEMICAL SAFETY OF BAKERY PRODUCTS IN THE CONDITIONS OF THE COVID-19 PANDEMIC

Authors

  • Qurbonov Jamshed Professor, Samarkand economy and serves institute

Keywords:

chemicals, pathological state of toxicological poisoning

Abstract

This article presents the results confirming the toxicity and chemical safety of the toxic elements of flour, dough and bread produced for “Obi non” enterprises: protein, amino acids, fractional structure of monocarbanyl compounds, their fatty acids, mineral content.

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Published

2022-09-30

How to Cite

Qurbonov Jamshed. (2022). ENSURING CHEMICAL SAFETY OF BAKERY PRODUCTS IN THE CONDITIONS OF THE COVID-19 PANDEMIC. Educational Research in Universal Sciences, 1(4), 259–266. Retrieved from http://erus.uz/index.php/er/article/view/35

Issue

Vol. 1 No. 4 (2022): Educational Research in Universal Sciences (ERUS)

Section

Articles