Zobrazeno 1 - 1
of 1
pro vyhledávání: '"технологія верблюжого молока"'
Autor:
Dikhanbayeva, Fatima, Zhaxybayeva, Elmira, Dimitrov, Zhechko, Baiysbayeva , Meruert, Yessirkep, Gulmira, Bansal, Nidhi
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (111) (2021): Technology and Equipment of Food Production; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технологии и оборудование пищевых производств; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технології та обладнання харчових виробництв; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технологии и оборудование пищевых производств; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технології та обладнання харчових виробництв; 36-48
This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhsta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::def85549b21cfab042954ca5da8c1fff
http://journals.uran.ua/eejet/article/view/235831
http://journals.uran.ua/eejet/article/view/235831
