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FORMULATION OF MULTICOMPONENT MIXTURE IN THE PRODUCTION OF COMBINED SOFT CHEESE
(Consulting and Training Center KEY, 2019-12-25)
Currently, scientists are constantly working to improve the principles of creating new food products, in accordance with changes in consumer requirements. When developing combined products, new sources of raw materials and ...
EVALUATION OF CHEMICAL AND NUTRITIONALVALUEOF CAMEL MEAT ORIGINATING FROM ALMATY REGION
(IOP Publishing, 2019)
The chemical, amino acid and fatty acid compositions in the muscle tissue of camel meat of Almaty region were studied.The data obtained are important indicators that can be used to qualitatively and quantitatively assess ...
STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS
(2019)
Currently, the main category of people who use extruded products in their diets are active people with a lack of free time to prepare traditional dishes. It also highlights the category of population groups leading a healthy ...
STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS
(Consulting and Training Center KEY, 2019)
Currently, the main category of people who use extruded products in their diets are active people with a lack of free time to prepare traditional dishes. It also highlights the category of population groups leading a healthy ...