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Abstract
Ushbu tezisda mahalliy uzum navlaridan olinadigan mayizning sifat ko‘rsatkichlari, oziq-ovqat xavfsizligi mezonlari va saqlash jarayoniga ta’sir qiluvchi omillar kompleks yondashuv asosida tahlil qilindi. Mayiz sifatini baholashda organoleptik xususiyatlar, namlik, suv faolligi, shakar va organik kislotalar miqdori, rangning barqarorligi, mikrobiologik holat hamda mikotoksinlar xavfi asosiy mezonlar sifatida ko‘rib chiqildi.
References
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2. United Nations Economic Commission for Europe. (2016). UNECE Standard DDP-11 concerning the marketing and commercial quality control of dried grapes. United Nations.
3. Cañellas, J., Rosselló, C., Simal, S., Mulet, A., & Soler, L. (1993). Storage conditions affect quality of raisins. Journal of Food Science, 58(4), 805–809. ttps://doi.org/10.1111/j.1365-2621.1993.tb09363.x
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