INCREASING THE EFFICIENCY OF HEAT TREATMENT OF BEEF COMPONENTS

Authors

  • Ishniyazova Sh. Samarkand Veterinary Medicine Meditsinasi Instituti
  • Khasanov H Samarkand Veterinary Medicine Meditsinasi Instituti.

Keywords:

Market meat, fat, beef, muscles, muscle fibers

Abstract

The problem of providing the population with food is a strategic problem for any state.
One of the components of the country's food market is the meat market. The following article
discusses ways to increase the efficiency of cooking beef components.

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Published

2021-04-19

Issue

Vol. 22 No. 1 (20): GTIMSC-6 2021

Section

Articles

License

Creative Commons License

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

How to Cite

INCREASING THE EFFICIENCY OF HEAT TREATMENT OF BEEF COMPONENTS. (2021). Archive of Conferences, 22(1), 49-50. https://conferencepublication.com/index.php/aoc/article/view/943

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