Improved Technology and Nutritional Value of the Culinary Product “Belly Roulette” Made From Co-Products

Authors

  • Najmiddin Muminov Samarkand State Veterinary Medicine, University of livestock and biotechnologies
  • Zakirzhan Mamarasulov Samarkand Institute of Economics and Service
  • Shuxrat Maksumov Samarkand Institute of Economics and Service

Keywords:

co-products, biological value, essential amino acids, connective tissue, collagen, intestinal flora

Abstract

in the state studied the question of the safe use of co-products, optimized recipe and technology of culinary products from co-products, determined sensory analysis method and chemical composition.

Downloads

Published

2022-06-20

How to Cite

Muminov, N. ., Mamarasulov, Z. ., & Maksumov, S. . (2022). Improved Technology and Nutritional Value of the Culinary Product “Belly Roulette” Made From Co-Products. EUROPEAN JOURNAL OF BUSINESS STARTUPS AND OPEN SOCIETY, 2(6), 56–58. Retrieved from http://inovatus.es/index.php/ejbsos/article/view/995

Issue

Vol. 2 No. 6 (2022): EJBSOS

Section

Articles

Similar Articles

<< < 1 2 3 4 5 6 7 8 > >> 

You may also start an advanced similarity search for this article.