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APPLICATION AND PERFORMANCE OF PHYSICOCHEMICAL METHODS IN THE QUALITY ASSESSMENT OF CANNED FOOD PRODUCTS

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dc.contributor.authorKhamrakulova Muborak Khakimovna
dc.contributor.authorRustamjonov Azizbek Nodirjon oʻgʻli
dc.date.accessioned2026-01-15T20:33:31Z
dc.date.issued2026-01-15
dc.description.abstractThis paper discusses the effectiveness of physicochemical analysis methods used to assess the quality of canned food products. The evaluation of quality indicators is carried out by determining the content of moisture, pH, acidity, fat, protein, and other components. The study demonstrates that physicochemical methods play a crucial role in ensuring product safety, determining shelf life, and assessing suitability for consumption. The results of the research contribute to improving quality control processes in the food industry and enhancing the reliability of industrial food safety monitoring systems.
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dc.identifier.urihttps://europeanscience.org/index.php/1/article/view/1644
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/111062
dc.language.isoeng
dc.publisherEuropean Science Publishing
dc.relationhttps://europeanscience.org/index.php/1/article/view/1644/1555
dc.rightshttps://creativecommons.org/licenses/by-nc/4.0
dc.sourceEuropean Journal of Emerging Technology and Discoveries; Vol. 4 No. 1 (2026): EJMTD; 1-4
dc.source2938-3617
dc.subjectQuality management; canned products; physicochemical methods; food quality; pH level; oxidation degree; industrial control; food safety.
dc.titleAPPLICATION AND PERFORMANCE OF PHYSICOCHEMICAL METHODS IN THE QUALITY ASSESSMENT OF CANNED FOOD PRODUCTS
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

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