Shambulova G 1

1. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
2. Assessment of food safety awareness and hygiene practices among food handlers in Almaty, Kazakhstan
3. REVEALING THE INFLUENCE OF PLANT- BASED ADDITIVES ON QUALITATIVE INDICATORS OF A SEMI- FINISHED PRODUCT MADE FROM CAMELMEAT
4. Effects of biologically-active preparation on physical and chemical parameters of minced meat
5. Development of a functional meat roll enriched with natural antioxidants from plant raw materials
6. Development of Electronic Supply Chain Management Strategy for food industry
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