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收藏分享 收藏 Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty危害分析与关键控制点（HACCP）在新型低脂肉饼生产中的应用
Spanova, Assem; Nurgazezova, Almagul; Rebezov, Maksim; Nurymkhan, Gulnur; Assirzhanova, Zhanna; Kazhibayeva, Galiya; Assenova, Bakhytkul; Kassymov, Samat; Mustafayeva, Ayaulum; Atambayeva, Zhibek 分享 收藏 Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flourAtambayeva, Zhibek; Nurgazezova, Almagul; Assirzhanova, Zhanna; Urazbayev, Zhumatay; Kambarova, Aray; Dautova, Assel; Idyryshev, Berik; Sviderskaya, Diana; Kaygusuz, Meruyert 分享 收藏 A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety AwarenessAtambayeva, Zhibek; Nurgazezova, Almagul; Rebezov, Maksim; Kazhibayeva, Galiya; Kassymov, Samat; Sviderskaya, Diana; Toleubekova, Sandugash; Assirzhanova, Zhanna; Ashakayeva, Rysqul; Apsalikova, Zukhra 分享 收藏 
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