For citations:
Kassymov S., Meyramgazhiyeva A. BASICS OF COOKING MEAT EMULSIONS. Bulletin of Shakarim University. Technical Sciences. 2020;(4(92)):75-78. (In Kazakh)
Fullscreen
Popular articles
No 3(7) (2022)
No 3(11) (2023)
No 4(4) (2021)
No 2(2) (2021)
No 3(91) (2020)
No 4(92) (2020)
Article Tools
Email this article (Login required)
Email the author (Login required)
Email this article (Login required)
Email the author (Login required)
About the Authors
Keywords
HACCP
artificial intelligence
biological value
chemical composition
cybersecurity
drying
extract
extraction
food safety
machine learning
microhardness
milk
nutritional value
quality
safety
soil
technology
temperature
wear resistance
wheat
yogurt
