Tayeva, A.; Rskeldiyev, B.; Abilmazhinova, N.; Absalimova, M.; Momchilova, M.; Ushanskaya, E.; Tapalova, D.; Kurmanbekova, A.; Smagulova, A.
Modeling and Optimization of Lactobacillus sakei Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef. Foods 2026, 15, 2063.
https://doi.org/10.3390/foods15122063
AMA Style
Tayeva A, Rskeldiyev B, Abilmazhinova N, Absalimova M, Momchilova M, Ushanskaya E, Tapalova D, Kurmanbekova A, Smagulova A.
Modeling and Optimization of Lactobacillus sakei Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef. Foods. 2026; 15(12):2063.
https://doi.org/10.3390/foods15122063
Chicago/Turabian Style
Tayeva, Aigul, Berdikul Rskeldiyev, Nazym Abilmazhinova, Mamura Absalimova, Maria Momchilova, Elena Ushanskaya, Dariya Tapalova, Akmaral Kurmanbekova, and Aiman Smagulova.
2026. "Modeling and Optimization of Lactobacillus sakei Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef" Foods 15, no. 12: 2063.
https://doi.org/10.3390/foods15122063
APA Style
Tayeva, A., Rskeldiyev, B., Abilmazhinova, N., Absalimova, M., Momchilova, M., Ushanskaya, E., Tapalova, D., Kurmanbekova, A., & Smagulova, A.
(2026). Modeling and Optimization of Lactobacillus sakei Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef. Foods, 15(12), 2063.
https://doi.org/10.3390/foods15122063
