Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children

M. K. Kali; S. D. Tokayev; S. Altaiyly

For citations:

Kali M.K., Tokayev S.D., Altaiyly S. Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children. The Journal of Almaty Technological University. 2022;(1):53-58. (In Kazakh) https://doi.org/10.48184/2304-568X-2022-1-53-58

Views PDF (Kaz): 295

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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The Journal of Almaty Technological University

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