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pro vyhledávání: '"Мaksim Rebezov"'
Autor:
Gulnur Nurymkhan, Aray Kambarova, Мaksim Rebezov, Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Asirzhanova, Zhanar Moldabaeva, Farida Smolnikova, Galiya Kazhibaeva, Kuralay Issayeva
Publikováno v:
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 203-209 (2020)
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 203-209 (2020)
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::887743cf41c3ae03058aa4c25b3d5170
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100203
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100203