ADVANTAGES OF STORAGE OF FOOD PRODUCTS IN A MODIFIED GAS ENVIRONMENT

Authors

  • Yo‘ldoshev R.O. Teacher of Termiz State University of Engineering end Agrotechnologies Author
  • Zarina Khujanova Termez State University of Engineering and Agrotechnology, 4th year student of the Food Technology department Author

Keywords:

sanitary requirements, meat, milk

Abstract

This article discusses the benefits of modified gas environments for long-term storage of meat, milk, and other food products. It has been shown that it is important to use films with a thickness of 15-50 microns that transmit oxygen gas.

References

1. H.T. Mukhitdinov, A.N. Samadov, I.M. Alimardonov, R.R. Tursunov, O.J. Omanov. Merchandising. Study guide. Tashkent, "Tafakkur, 2010.-200 p.

2. R. Normahmatov. Basics of commodity science and expertise of food products. Study guide. Tashkent, "Tafakkur", 2019.-280 p.

3. C.L. Kalachev. Expertise on the theoretical basis of goods development.

4. Textbook. Izdatelstvo Yurayt; Moscow, ID Yurayt, 2014.

engineering

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Published

2026-04-29

Issue

Vol. 1 No. 1 (2026): JOURNAL OF ENGINEERING SCIENCES

Section

Articles