YO‘LDOSHEV RAUFBEK; O‘ROLOVA HAMIDA. THE ROLE OF FERMENTATION IN ENHANCING NUTRITIONAL VALUE AND SHELF-LIFE OF FOOD PRODUCTS. MEDICINE, PEDAGOGY AND TECHNOLOGY: THEORY AND PRACTICE, [S. l.], v. 2, n. 6, p. 121–125, 2024. Disponível em: https://universalpublishings.com/index.php/mpttp/article/view/6313. Acesso em: 22 jul. 2024.