About Meat Products

Authors

  • Atajanova Maftuna Zafarovna 4th year students of the Faculty of Chemical Technologies of Urgench State University of Urgench City of Khorezm region
  • Rajapov Otabek Hajiboyevich 4th year students of the Faculty of Chemical Technologies of Urgench State University of Urgench City of Khorezm region

Keywords:

Food safety, cattle meat, mutton, goat meat

Abstract

The article presents the advantages of rabbit meat in contrast to cattle, sheep, goats, horses, camels, Meats, based on the analysis of the work necessary to be carried out on the sustainable development of the meat production sector, increase production volumes, strengthen the feed base.

References

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Tajimuradovna, A. Y., & Tacimuradovna, A. U. (2021). Sustainable Development of Fishing,

Increasing Production Volume, Strengthening Food Base. Academic Journal of Digital

Economics and Stability, 551-557.

Akhmadjonova, U. T., Akhmadjonova, Y. T., & Yakhshieva, Z. Z. (2021). Technogenic

Transformations of the Aidar-Arnasay Lake System and Their Geological concepts. Annals

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Published

2022-09-05

Issue

Vol. 10 (2022): TPJ

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

About Meat Products. (2022). The Peerian Journal, 10, 1-4. https://peerianjournal.com/index.php/tpj/article/view/301