Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Fatima Dikhanbaeva"'
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 06 JUL 2020
Food Science and Technology, Vol 41, Iss 2, Pp 371-375 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 371-375, Published: 06 JUL 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 2, Pp 371-375 (2020)
Food Science and Technology, Volume: 41, Issue: 2, Pages: 371-375, Published: 06 JUL 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian came
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dd32d3c91cb701cad4750b7a6b6770d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005015202&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005015202&lng=en&tlng=en
Autor:
Alexandr Prosekov, Elmira Tasturganova, Gulzat Zhunusova, Fatima Dikhanbaeva, Bagila Dzhetpisbaeva, Ainur Matibaeva
Publikováno v:
Current Research in Nutrition and Food Science Journal. 6:491-499
Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the abilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90c76e5145ec9a869528c36089a872c4
https://doi.org/10.12944/crnfsj.6.2.23
https://doi.org/10.12944/crnfsj.6.2.23
