The development of combination products of camel meat

Kenenbay, Sh.I.

dc.contributor.author	Kenenbay, Sh.I.
dc.date.accessioned	2019-04-11T11:47:03Z
dc.date.available	2019-04-11T11:47:03Z
dc.date.issued	2015
dc.identifier.uri	http://hdl.handle.net/123456789/1328
dc.description.abstract	This article presents the results of the development soft combined stuffing products from camel meat with fillers for the purpose of improvement and biological value of the product. During research influence of dose of protein additive is set on physical and chemical properties, organoleptic characteristic and practical value of product. Developed recipes may be recommended for production of new food products.	ru_RU
dc.publisher	Almaty technological university	ru_RU
dc.relation.ispartofseries	Food chemistry & technology;November 16-18,pp.201-202
dc.subject	Camel meat	ru_RU
dc.subject	Stuffing	ru_RU
dc.subject	Верблюжье мясо	ru_RU
dc.title	The development of combination products of camel meat	ru_RU
dc.type	Other	ru_RU