PROCESSING OF BLACK FRUITS

Authors

  • Sh.M Juraboeva Assistant
  • S.A. Kayumova Student
  • X.B. Turg’unboyev Student Andijan Institute of Agriculture and Agrotechnologies.

DOI:

https://doi.org/10.17605/OSF.IO/HQNZM

Keywords:

black currant, golden currant, red currant

Abstract

This article describes the biological properties of currant plants, species, varieties, their importance and chemical composition of fruits, products of processing currants: juice, jam, dried products and jam.

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Published

2022-06-10

How to Cite

Sh.M Juraboeva, S.A. Kayumova, & X.B. Turg’unboyev. (2022). PROCESSING OF BLACK FRUITS. Web of Scientist: International Scientific Research Journal, 3(6), 329–337. https://doi.org/10.17605/OSF.IO/HQNZM

Issue

Vol. 3 No. 6 (2022): wos

Section

Articles