DETERMINATION OF QUALITY INDICATORS FOR FOOD PACKAGING (IN THE CASE OF YOGURT).
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Abstract
The rise in the food industry is a clear result of the consistent reforms implemented in our country. It is envisaged that they will cover the issues of strengthening industrial cooperation, involving the implementation of the localization program of regional enterprises, and organizing new capacities in vacant production areas.
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References
Law of the Republic of Uzbekistan "On Protection of Consumer Rights". April 26, 1996
Tsh 49-227:2005 Technical conditions for the production of yogurt.
A.A. Abduvaliyev and others. "Standardization, Metrology, Certification, Quality. Tashkent: SMSITI, 2008.
Ismatullayev P.R, Makhsumova D.M. Metrology, Standardization and certification. Text of lectures.
Islomiy, Normatov, and Isroilov Asadbek. "CONTROL OF HARMFUL SUBSTANCES IN FOOD PRODUCTS IN ACCORDANCE WITH THE REQUIREMENTS OF INTERNATIONAL STANDARDS." Web of Scientist: International Scientific Research Journal 2.11 (2021): 321-325.