Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nursulu Akhmetova"'
Publikováno v:
Potravinarstvo, Vol 17 (2023)
In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished produc
Externí odkaz:
https://doaj.org/article/f22cbb1ec9a540a2b1461e6933e8e9cf
Publikováno v:
Potravinarstvo, Vol 16 (2022)
This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities
Externí odkaz:
https://doaj.org/article/567afaa03c9e4e50b0e1d112b4b79990
Autor:
Saule Abimuldina, Assiya Zhumabaevna Sarinova, Liman Sarlybayeva, Nursulu Akhmetova, Marina Pouch
Publikováno v:
Dyna, Vol 84, Iss 202, Pp 289-294 (2017)
This paper discusses the create a qualitatively new domestic lizotsim-contained natural biological corrector (NBC) with an effective use of its technology in the production of meat and dairy products competitive directional.
Externí odkaz:
https://doaj.org/article/255e1dd5139046ef86c68f4ad5ed7a5c
Autor:
Aigul M. Tayeva, Daniyar Zhantleuov, Shynar Kenenbay, Nursulu Akhmetova, Zhanar Medeubayeva, Leila A. Kaimbayeva
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 3, Pp 736-740 (2019)
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 736-740, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 3, Pp 736-740 (2019)
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 736-740, Published: 20 DEC 2019
Raw meat is characterized by various natural cellular processes that lead to its chemical content alteration. The purpose of the present study is to evaluate autolysis induced histologic alterations in skeletal muscle tissue of cow elk. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0604938fa7082198a77b42997ccd294d
https://doi.org/10.1590/fst.18319
https://doi.org/10.1590/fst.18319
Publikováno v:
Dyna, Vol 84, Iss 202, Pp 289-294 (2017)
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
This paper discusses the create a qualitatively new domestic lizotsim-contained natural biological corrector (NBC) with an effective use of its technology in the production of meat and dairy products competitive directional.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f944baca0afdc2de74be3f637a522b5
https://repositorio.unal.edu.co/handle/unal/60376
https://repositorio.unal.edu.co/handle/unal/60376
