Methods of studying the properties and compositions of milk and dairy products

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DC Field	Value	Language
dc.contributor.author	Zhakupova, G.N.	-
dc.contributor.author	Abdugamitova, A.Ye.	-
dc.contributor.author	Sagandyk, A.T.	-
dc.date.accessioned	2021-02-22T05:38:04Z	-
dc.date.available	2021-02-22T05:38:04Z	-
dc.date.issued	2020	-
dc.identifier.isbn	978-601-257-187-5	-
dc.identifier.uri	http://repository.kazatu.kz/jspui/handle/123456789/1268	-
dc.description.abstract	In the teaching guide “Methods of studying the properties and compositions of milk and dairy products” the information on modern classification of the compounds in foodstuff, on macro - and micronutrients is given, classification of methods of analyses of the food industry, including traditional physico-chemical analyses is given, explanations of the sensory analysis, including audiometodes are given.	ru_RU
dc.language.iso	en	ru_RU
dc.publisher	S.Seifullin Kazakh Agro Technical University	ru_RU
dc.subject	methods of determination	ru_RU
dc.subject	microbiological analysis	ru_RU
dc.subject	organoleptic evaluation	ru_RU
dc.title	Methods of studying the properties and compositions of milk and dairy products	ru_RU
dc.type	Учебное пособие	ru_RU
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