@article {10.3844/ojbsci.2022.375.387,
article_type = {journal},
title = {Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake},
author = {Idyryshev, Berik and Nurgazezova, Almagul and Rebezov, Maksim and Kassymov, Samat and Issayeva, Kuralay and Dautova, Assel and Atambayeva, Zhibek and Ashakayeva, Rysgul and Suychinov, Anuarbak},
volume = {22},
number = {3},
year = {2022},
month = {Sep},
pages = {375-387},
doi = {10.3844/ojbsci.2022.375.387},
url = {https://thescipub.com/abstract/ojbsci.2022.375.387},
abstract = {Thearticle presents the results of the study of the nutritional value of meatcutlets from veal with the addition of cedar nut cake. The chemical and mineralcomposition of the cake obtained from the seeds of Siberian cedar growing onthe territory of Eastern Kazakhstan has been determined. Four variants ofcutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. Theresults of the analysis show that increasing the amount of cedar oil cake inthe composition of meat semi-finished products increases the protein content(P},
journal = {OnLine Journal of Biological Sciences},
publisher = {Science Publications}
}