IMPROVEMENT OF TECHNOLOGY FOR PREPARING SEMI-FINISHED BEEF PRODUCTS

Authors

  • Ishniyazova Sh Associate Professor
  • Muminov N Associate Professor
  • Khasanov H Samarkand Institute of Veterinary Medicine
  • Khasanov B Samarkand Institute of Veterinary Medicine

Keywords:

Beef, products, technological equipment, packaging

Abstract

This article mainly talks about the technology of cooking beef, methods of cutting and cooking it. The meat is cut in different ways and cooked in moderation. Provides information on the main technological equipment used in their production

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Published

2021-01-28

Issue

Vol. 13 No. 1 (2021): GTIMSC-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

IMPROVEMENT OF TECHNOLOGY FOR PREPARING SEMI-FINISHED BEEF PRODUCTS. (2021). Archive of Conferences, 13(1), 136-137. https://conferencepublication.com/index.php/aoc/article/view/578