For citations:
Zhumabekova Z. IMPROVEMENT OF CAMEL MILK PRODUCTS AND DETERMINATION OF THE BENEFITS OF ITS COMPOSITION FOR HUMAN HEALTH. Bulletin of Shakarim University. Technical Sciences. 2021;(4(4)):12-15. (In Kazakh)
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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
