Serikkyzy M 1

1. Characteristics of the Kazakh Language in the Bayan-Ölgii Region of Mongolia
2. Production of ostrich meat pâtés: Design of a food safety management system
3. Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration
4. Optimal Hydrothermal Treatment of Sesame Seeds to Retain Most of the Nutrients
5. Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages
6. Development of functional meat products based on the food safety system
7. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
8. Improving the organoleptic and structural-chemical properties of semi-smoked sausages
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