Article Versions Notes

Orynbekov D, Amirkhanov K, Kalibekkyzy Z, Smolnikova F, Assenova B, Nurgazezova A, Nurymkhan G, Kassenov A, Baytukenova S, Yessimbekov Z. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat. Processes. 2024; 12(8):1766. https://doi.org/10.3390/pr12081766

Orynbekov, Duman, Kumarbek Amirkhanov, Zhanar Kalibekkyzy, Farida Smolnikova, Bakhytkul Assenova, Almagul Nurgazezova, Gulnur Nurymkhan, Amirzhan Kassenov, Sholpan Baytukenova, and Zhanibek Yessimbekov. 2024. "Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat" Processes 12, no. 8: 1766. https://doi.org/10.3390/pr12081766

Orynbekov, D., Amirkhanov, K., Kalibekkyzy, Z., Smolnikova, F., Assenova, B., Nurgazezova, A., Nurymkhan, G., Kassenov, A., Baytukenova, S., & Yessimbekov, Z. (2024). Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat. Processes, 12(8), 1766. https://doi.org/10.3390/pr12081766