Uzakov, Y.M.; Dihanbaeva, F.T.; Matibayeva, A.I.; Dzhetpisbaeva, B.Sh.
(Almaty technological university, 2015)
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.