Increase of Biological Value of Stuffing Products  from Camel Meat

Kenenbay, Sh.I.

dc.contributor.author	Kenenbay, Sh.I.
dc.date.accessioned	2019-04-12T04:48:01Z
dc.date.available	2019-04-12T04:48:01Z
dc.date.issued	2017
dc.identifier.uri	http://hdl.handle.net/123456789/1352
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	International Journal of Engineering and Technical Research;Volume-7, Issue-7, July,p.21-22
dc.subject	Camel meat	ru_RU
dc.subject	Stuffing	ru_RU
dc.subject	Additive	ru_RU
dc.subject	Верблюжье молоко	ru_RU
dc.subject	Молоко	ru_RU
dc.title	Increase of Biological Value of Stuffing Products from Camel Meat	ru_RU
dc.type	Other	ru_RU