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Abstract
In this article we will talk about the structure of meat and meat products.The preparation of meat and milk, as well as their processed products, are of great importance in people's daily lives. In the rational nutrition of people there are no products that replace them. Consequently, the demand and demand for meat, milk and products from them is growing every day.
Keywords
meat, food, Proteins, fats, carbohydrates
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Eshmuratov Marat Tangatarovich, & DJuldasbaeva Azada Oktamovna. (2023). CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF MINCED MEAT. American Journal of Pedagogical and Educational Research, 14, 143–148. Retrieved from https://americanjournal.org/index.php/ajper/article/view/1109