Shingisov A 1

1. DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL COMBINED MEAT CUTLETS “TURKESTAN” ENRICHED WITH TOMATO POMACE POWDER
2. Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content
3. CREATION OF A METHODOLOGY FOR DETERMINING THE INTENSITY OF MOISTURE EVAPORATION WITHIN VACUUM DRYING OF FRUITS
4. CREATION OF A METHODOLOGY FOR DETERMINING THE MOISTURE DIFFUSION COEFFICIENT WITHIN VACUUM DRYING OF FRUITS
5. IDENTIFYING OF THE EFFECT OF THE COMBINED EXTRACT ON THE QUALITY INDICATORS OF A FERMENTED MILK PRODUCT FROM RECONSTITUTED CAMEL MILK
6. Impact of vacuum freeze-drying on the reconstituted camel milk composition
7. DEVELOPING A SAUSAGE PRODUCT WHICH HAVE INCREASED NUTRITIONAL VALUE AND IMPROVED AMINO ACID PROPERTIES
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