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39
Журнал «Интернаука»
№ 16 (145), часть 3, 2020 г.
USING AN APPLE IN THE PRODUCTION OF YOGURT
Kuanysh Tleuliyev
master's student of NAO "Kazakh national Agrarian University",Kazakhstan, Almaty
Saltanat Mussayeva
candidate of technical Sciences, associate Professor of the Department “Technology and food safety”
of NAO “Kazakh national Agrarian University”,
Kazakhstan, Almaty
Zhanat Iskakova
candidate of agricultural Sciences, associate Professor of the Department "Technology and food safety"
of NAO “Kazakh National Agrarian University”,
Kazakhstan, Almaty
The problem of removing heavy and radioactive
To achieve this goal, the following tasks were solved -
metals from the human body is relevant all over the the production of yoghurts:
world. This is due to the fact that the scope of
control sample; 1-sample with the addition of pectin