HYGIENIC ANALYSIS OF THE NUTRITIONAL CONDITION OF THE EMPLOYEES OF TEXTILE ENTERPRISE

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DC Field	Value	Language
dc.contributor.author	Ermatov N. J.1, Ortikov B.B 2, Abdullayev D.G.4, Bakhtiyorova G.R3, Shonazarova Sh.Sh.5	-
dc.date.accessioned	2024-12-18T07:09:24Z	-
dc.date.available	2024-12-18T07:09:24Z	-
dc.date.issued	2024	-
dc.identifier.uri	http://repo.tma.uz/xmlui/handle/1/414	-
dc.description.abstract	Flattened enterprise of workers real eating status hygienic analysis of the year cold ( winter-spring ) and in hot (summer-autumn) seasons done increased. Daily ration contained high risk to the group belongs to There are 10 types food of products comparative analysis take went being this analysis to the results than the flour is cold 46,7-88,0% in the season and hot bakery products by 33,3-44,0% in the season desired analogous 46.4-71.8% and 35,2-54,5% respectively, pasta 16,4-20,0% and 9,1-24,0 %, confectionery products 17-20 grams and 2-7 grams , sugar 1,43-2,4 and 1,14-1,9 times, margarine 17-15 grams and 13-11 grams of salt and 7-6 grams and 4-3 grams excess consumption done was determined.	en_US
dc.language.iso	en_US	en_US
dc.publisher	International Journal of Communication Networks and Information Security	en_US
dc.subject	flat style enterprise workers, daily diet, physiological major, danger to the group belongs to food products.	en_US
dc.title	HYGIENIC ANALYSIS OF THE NUTRITIONAL CONDITION OF THE EMPLOYEES OF TEXTILE ENTERPRISE	en_US
dc.type	Article	en_US
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