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dc.contributor.authorKenenbay, Gulmira
dc.contributor.authorChomanov, Urishbay
dc.contributor.authorTultabayeva, Tamara
dc.contributor.authorZhumaliyeva, Gulzhan
dc.contributor.authorZhumaliyeva, Torgyn
dc.contributor.authorShoman, Aruzhan
dc.date.accessioned2018-06-30T16:13:44Z
dc.date.available2018-06-30T16:13:44Z
dc.date.issued2017
dc.identifier.issn1816-949X
dc.identifier.urihttp://acagor.kz:8080/xmlui/handle/123456789/44
dc.description.abstractThe researchers of the study developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat germ, pumpkin, linseed and sesame seeds makes it possible to obtain products with increased biological value. Each oilcake type of wheat germ, pumpkin, linseed and sesame seeds has its own peculiarities of chemical composition.ru_RU
dc.language.isoenru_RU
dc.relation.ispartofseriesJournal of Engineering and Applied Sciences;12 (13)
dc.subjectfatty acid compositionru_RU
dc.subjectbiological active additiveru_RU
dc.subjectcake of wheat germru_RU
dc.subjectpumpkinru_RU
dc.subjectlinseed and sesame seedsru_RU
dc.titleFatty ACID Composition of Biological Active Additiveru_RU
dc.typeArticleru_RU


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