19 Oktabr 2022
23PREPARATION OF FOOD ADDITIVES FROM EGGSHELL
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AUTHORS
I.Asqarov
Andijan State University
N.Atakulova
Andijan State University
G.Mamazokirova
Andijan State University
M.Akbarova
Andijan State University
A.Odiljonov
Andijan State University
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References
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2. Скурихин И.М. и др. Химический состав пищевых продуктов.
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4.К.Молдахметова / Семипалатинский гос. ун-т им. Шакарима. – Семей, 2007. – 18с.
5.Габриэльянц, М.А. Товароведение мяса и мясных товаров: учебник / М.А. Габриэльянц. – 3-е изд., перераб. и доп. – М.: Эконика, 1974. – 352с.
6 Burley, R. W., and D. V. Vadehra. 1989. The egg shell and shell membranes: Properties and synthesis. Pages 25–64 in The Avian Egg, Chemistry and Biology. John Wiley, New York.