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Scientific journal of the Fergana State University

Abstract

The article discusses the useful and harmful properties of natural and synthetic food additives.

First Page

24

Last Page

26

DOI

641+641.4

References

1. Nechaev A.P., Smirnov E.V. Piщevыe aromatizatorы. // Piщevыe ingredientы (sыre i dobavki). – 2000 – № 2. 2. Namozov A.Iste’molchilar manfaatini ko‘zlab // Qonun himoyasida – 2003. -№3. 3. Materialы internet za 2005-2012 gg. Vsego 125 materialov. “Klinicheskaya immunologiya” nauchno-proizvodstvennogo vnedrencheskogo meditsinskogo sentra «Vita-Elin»(regionalnaya nekommercheskaya organi-zatsiyaRossii, 103009, g. Moskva, Romanov per. 2, str. 1 (st. m. Biblioteka im. Lenina),“Kuryatina opasna dlya zdorovya”. 4. Sattarova B.N., Asqarov I.R., Jo‘raev A.M. Tovuq go‘shtining kimyoviy tarkibini o‘rganish orqali inson salomatligini muhofaza qilish. Ilmiy xabarnoma – Andijon. AnDU. – 2018. -№ 3. 1985.

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