INCREASING THE EFFICIENCY OF HEAT TREATMENT OF BEEF COMPONENTS
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Published:
Apr 19, 2021
Keywords:
Market meat, fat, beef, muscles, muscle fibers
Main Article Content
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.
Article Details
How to Cite
Ishniyazova Sh., & Khasanov H. (2021). INCREASING THE EFFICIENCY OF HEAT TREATMENT OF BEEF COMPONENTS. Archive of Conferences, 22(1), 49-50. Retrieved from https://conferencepublication.com/index.php/aoc/article/view/943
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Articles
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