Zobrazeno 1 - 4
of 4
pro vyhledávání: '"K. K. Makangali"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 167-176 (2023)
Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with vit
Externí odkaz:
https://doaj.org/article/e5797f78ceb448988f76273c383bc2eb
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 144-150 (2022)
The object of research chosen in the work is low-value products of slaughter and processing of livestock, in particular by-products of category II. Having a sufficient protein content and a number of other properties necessary for the production of p
Externí odkaz:
https://doaj.org/article/4ff1d7d893404535b9f6346d2dfdb525
Autor:
G. M. Tokysheva, Y. M. Uzakov, M. M. Kakimov, A. A. Abdilmanov, N. L. Vostrikova, K. K. Makangali
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 33-40 (2022)
The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasing
Externí odkaz:
https://doaj.org/article/645d8dde7a5246989e52d69f7a6f2390
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 137-144 (2022)
The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems pr
Externí odkaz:
https://doaj.org/article/e97b23944d0245a1b7156d52e9eabd49