CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF MINCED MEAT

Authors

  • Eshmuratov Marat Tangatarovich Assistant Professor of the Department of Chemical Technology Karakalpak State University
  • DJuldasbaeva Azada Oktamovna 3rd Year Student of Berdak Karakalpak State University, Faculty of Chemical Technology, Department of Food Technology

Keywords:

meat, food, Proteins, fats, carbohydrates

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.

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Published

2023-07-31

Issue

Vol. 14 (2023)

Section

Articles

License

Creative Commons License

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

How to Cite

CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF MINCED MEAT. (2023). American Journal of Pedagogical and Educational Research, 14, 143-148. https://americanjournal.org/index.php/ajper/article/view/1109

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