Resource-Saving Technology for the use of Large and Large Cattle Byproducts

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dc.creatorA, Ishniyazova Sh.
dc.creatorN, Muminov
dc.creatorZ, Nazarova
dc.date2021-07-08
dc.date.accessioned2023-09-16T00:34:54Z
dc.date.available2023-09-16T00:34:54Z
dc.descriptionThe article investigates the challenges surrounding the waste-free use of by-products, optimizes the recipe and technology for culinary products made from by-products, and determines the organoleptic and chemical composition.en-US
dc.formatapplication/pdf
dc.identifierhttps://cejsr.academicjournal.io/index.php/journal/article/view/660
dc.identifier10.47494/mesb.2021.14.660
dc.identifier.urihttps://dspace.umsida.ac.id/handle/123456789/34722
dc.languageeng
dc.publisherPublishing House Education and Science s.r.o.en-US
dc.relationhttps://cejsr.academicjournal.io/index.php/journal/article/view/660/599
dc.rightsCopyright (c) 2021 Ishniyazova Sh. A, Muminov N, Nazarova Zen-US
dc.rightshttps://creativecommons.org/licenses/by/4.0en-US
dc.sourceStředoevropský vědecký bulletin; Vol 14 (2021): July 2021cs-CZ
dc.sourceMiddle European Scientific Bulletin; Vol. 14 (2021): July 2021en-US
dc.source2694-9970
dc.source10.47494/mesb.2021.14
dc.subjectBy-productsen-US
dc.subjectresource-saving technologyen-US
dc.subjectbalanced nutritionen-US
dc.subjectconnective tissue proteinsen-US
dc.subjectcollagenen-US
dc.subjectelastinen-US
dc.titleResource-Saving Technology for the use of Large and Large Cattle Byproductsen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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