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Enhancing Nutrition and Palatability: The Development of Co..:
Tultabayeva, Tamara
;
Tokysheva, Gulzhan
;
Zhakupova, Gulmira
...
Applied Sciences. 13 (2023) 18 - p. 10462 , 2023
Link:
https://doi.org/10.3390/app131810462
RT Journal T1
Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_app131810462&Exemplar=1&LAN=DE A1 Tultabayeva, Tamara A1 Tokysheva, Gulzhan A1 Zhakupova, Gulmira A1 Konysbaeva, Damilya A1 Mukhtarkhanova, Rauan A1 Matibayeva, Ainur A1 Mukhametov, Almas A1 Zamaratskaia, Galia A1 Makangali, Kadyrzhan PB MDPI AG YR 2023 SN 2076-3417 JF Applied Sciences VO 13 IS 18 SP 10462 LK http://dx.doi.org/https://doi.org/10.3390/app131810462 DO https://doi.org/10.3390/app131810462 SF ELIB - SuUB Bremen
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