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pro vyhledávání: '"A. N. Nurgazezova"'
Autor:
A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, E. ZH. Arinova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 9-16 (2021)
The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experim
Externí odkaz:
https://doaj.org/article/ba7cfea7eafb4ea2a1fbea8248519d22
