Fatty ACID Composition of Biological Active Additive

dc.contributor.author	Kenenbay, Gulmira
dc.contributor.author	Chomanov, Urishbay
dc.contributor.author	Tultabayeva, Tamara
dc.contributor.author	Zhumaliyeva, Gulzhan
dc.contributor.author	Zhumaliyeva, Torgyn
dc.contributor.author	Shoman, Aruzhan
dc.date.accessioned	2018-06-30T16:13:44Z
dc.date.available	2018-06-30T16:13:44Z
dc.date.issued	2017
dc.identifier.issn	1816-949X
dc.identifier.uri	http://acagor.kz:8080/xmlui/handle/123456789/44
dc.description.abstract	The 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.iso	en	ru_RU
dc.relation.ispartofseries	Journal of Engineering and Applied Sciences;12 (13)
dc.subject	fatty acid composition	ru_RU
dc.subject	biological active additive	ru_RU
dc.subject	cake of wheat germ	ru_RU
dc.subject	pumpkin	ru_RU
dc.subject	linseed and sesame seeds	ru_RU
dc.title	Fatty ACID Composition of Biological Active Additive	ru_RU
dc.type	Article	ru_RU