For citations:
Nurgalieva В., Kakimova Zh., Mirasheva G., Baibalinova G. USE OF PLANT RAW MATERIALS IN THE PRODUCTION OF SEMI-FINISHED MEAT PRODUCTS. Bulletin of Shakarim University. Technical Sciences. 2021;(1(1)):34-36. (In Russ.)
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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
