TOSHBOYEVA, S.; DADAMIRZAYEV, M. PHYSICOCHEMICAL PROPERTIES OF A FUNCTIONAL SAUCE FOR FISH CANNED PRODUCTS. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, [S. l.], v. 10, n. 4, p. 79–82, 2025. DOI: 10.61151/stjniet.v10i4.917. Disponível em: https://niet.uz/index.php/nj/article/view/917. Acesso em: 10 jun. 2026.