Determination of amino acid and chemical composition in cuts of lamb carcasses

Uzakov, Y.M.; Dihanbaeva, F.T.; Matibayeva, A.I.; Dzhetpisbaeva, B.Sh.

dc.contributor.author	Uzakov, Y.M.
dc.contributor.author	Dihanbaeva, F.T.
dc.contributor.author	Matibayeva, A.I.
dc.contributor.author	Dzhetpisbaeva, B.Sh.
dc.date.accessioned	2019-04-12T03:42:48Z
dc.date.available	2019-04-12T03:42:48Z
dc.date.issued	2015
dc.identifier.uri	http://hdl.handle.net/123456789/1338
dc.description.abstract	This article presents evidence-based assessment of food and biological value of mutton. The content of amino acid composition of amino acids in protein hydrolyzed products of water, fractions in various cuts of lamb carcasses.	ru_RU
dc.publisher	Almaty technological university	ru_RU
dc.relation.ispartofseries	МНПК;pp.112-117
dc.subject	Amino acid	ru_RU
dc.subject	Аминқышқылы	ru_RU
dc.subject	Химия	ru_RU
dc.title	Determination of amino acid and chemical composition in cuts of lamb carcasses	ru_RU
dc.type	Other	ru_RU