AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Kabulov B, Kassymov S, Moldabayeva Z, et al. Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products. Eurasia J Biosci. 2020;14(1), 213-218.

APA 6th edition
In-text citation: (Kabulov et al., 2020)
Reference: Kabulov, B., Kassymov, S., Moldabayeva, Z., Rebezov, M., Zinina, O., Chernyshenko, Y., . . . Vasyukova, A. (2020). Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products. Eurasian Journal of Biosciences, 14(1), 213-218.

Chicago
In-text citation: (Kabulov et al., 2020)
Reference: Kabulov, Bolat, Samat Kassymov, Zhanar Moldabayeva, Maksim Rebezov, Oksana Zinina, Yuliya Chernyshenko, Fluza Arduvanova, Georgy Peshcherov, Sergey Makarov, and Anna Vasyukova. "Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 213-218.

Harvard
In-text citation: (Kabulov et al., 2020)
Reference: Kabulov, B., Kassymov, S., Moldabayeva, Z., Rebezov, M., Zinina, O., Chernyshenko, Y., . . . Vasyukova, A. (2020). Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products. Eurasian Journal of Biosciences, 14(1), pp. 213-218.

MLA
In-text citation: (Kabulov et al., 2020)
Reference: Kabulov, Bolat et al. "Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 213-218.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Kabulov B, Kassymov S, Moldabayeva Z, Rebezov M, Zinina O, Chernyshenko Y, et al. Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products. Eurasia J Biosci. 2020;14(1):213-8.

Abstract

y-products and horse meat are presented. The formulation of meat frankfurters is calculated by mathematical modeling. The physico-chemical characteristics and sensory properties of meat frankfurters satisfy the requirements for meat products. Sodium chloride and nitrite are not exceeded 1.7 and 0.0005%, the moisture content is varied from 70 to 75%. The concentration of toxic elements is far below the allowable concentration by regulation standards. The pathogenic bacteria and microorganisms are not detected. The meat frankfurters produced by the developed method enables a more rational use of meat by-products and can lead to meat product-line expansion.

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