Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ya.M. Uzakov"'
Publikováno v:
Meat Industry Journal. :42-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::499e73e9ee4d26e4a5a139d2c60fd1e4
https://doi.org/10.37861/2618-8252-2022-03-42-45
https://doi.org/10.37861/2618-8252-2022-03-42-45
Autor:
L.A. Kaimbaev, B.A. Buralhiev, N. Mazhitova, Ya.M. Uzakov, A.N. Yesengazieva, O.N. Kuznetsova
Publikováno v:
Meat Industry Journal. :24-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f6d52bfc0f900fa609a2323f74626d4
https://doi.org/10.37861/2618-8252-2022-05-24-27
https://doi.org/10.37861/2618-8252-2022-05-24-27
Autor:
O.N. Kuznetsova, Sh. Y. Kenenbai, A.N. Yesengazieva, Ya.M. Uzakov, T.R. Koshoeva, L.A. Kaimbayeva
Publikováno v:
Meat Industry Journal. :49-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19ad36bcde29e150d67f5bd2f67f30d2
https://doi.org/10.37861/2618-8252-2021-04-49-52
https://doi.org/10.37861/2618-8252-2021-04-49-52
Publikováno v:
Meat Industry Journal. :36-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4398466ffd3888d65da54eb3142bc81c
https://doi.org/10.37861/2618-8252-2020-8-36-39
https://doi.org/10.37861/2618-8252-2020-8-36-39
Autor:
Ya.M. Uzakov, M.V. Temerbaeva, S.S. Abdykalykova, L.A. Kaimbaeva, T.R. Koshoeva, A.M. Admaeva
Publikováno v:
Meat Industry Journal. :32-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f13dad3b1374a25ed7929053e3d2878e
https://doi.org/10.37861/2618-8252-2020-11-32-35
https://doi.org/10.37861/2618-8252-2020-11-32-35
Autor:
A.D. Dauletkhankyzy, T.D. Dossymbekov, Ya.M. Uzakov, M.O. Kozhakhiyeva, Irina M. Chernukha, M.A. Kaldarbekova
Publikováno v:
Meat Industry Journal. :32-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3f6bb0e4b32f71810c4b07035db19cb
https://doi.org/10.37861/2618-8252-2021-11-32-34
https://doi.org/10.37861/2618-8252-2021-11-32-34
Autor:
Zh. Zh. Yessenkulova, A.N. Yessengazieva, L.A. Kaimbaeva, Ya.M. Uzakov, Sh.Y. Kenenbay, T.R. Koshoeva, A. Nurilda
Publikováno v:
Meat Industry Journal. :43-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96c9058af10d71cd67e05f8d9f35c55d
https://doi.org/10.37861/2618-8252-2021-05-43-4
https://doi.org/10.37861/2618-8252-2021-05-43-4
Publikováno v:
Meat Industry Journal. :24-26
The autolysis has a great influence on the meat quality. Currently, the autolysis process is defined in lamb, beef and pork. The autolysis influence on the quality of yak meat was researched only by the scientists of Ulan-Ude University. However, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36292e1ec59a3dd4968f6e7bcf88896a
https://doi.org/10.37861/2618-8252-2020-10-24-26
https://doi.org/10.37861/2618-8252-2020-10-24-26
Publikováno v:
Vsyo o myase. :55-57
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edcdc2fa88226d491b5a1601909a9c29
https://doi.org/10.21323/2071-2499-2020-4-55-57
https://doi.org/10.21323/2071-2499-2020-4-55-57
Publikováno v:
Vsyo o myase. :18-19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2f276518517490b040e8a22a467dd90
https://doi.org/10.21323/2071-2499-2020-3-18-19
https://doi.org/10.21323/2071-2499-2020-3-18-19