For citations:
Abilmazhinova N., Tayeva A., Abzhanova Sh., Dzhetpisbayeva B. DEVELOPMENT OF TECHNOLOGY OF MEAT PRODUCTS USING VEGETABLE RAW MATERIALS. Bulletin of Shakarim University. Technical Sciences. 2020;(4(92)):112-116. (In Kazakh)
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Keywords
artificial intelligence
biological value
chemical composition
coating
cybersecurity
drying
extract
extraction
food safety
information security
machine learning
microarc oxidation
microhardness
milk
nutritional value
quality
safety
soil
technology
temperature
wear resistance
