Revealing the influence of herbal additives on the qualitative indicators of semi-finished camel
The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages was studied. Camel meat contains: phosphorus, magnesium, and potassium. This meat has a large amount of vitamins: A, B1, B2, C and E. In terms of protein content (15.1%), camel meat is inferior to beef...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-09-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1089 |