Suychinov A 1
1. Mathematical Modeling for Evaluating the Sustainability of Biogas Generation through Anaerobic Digestion of Livestock Waste
2. Effect of chicken by-products on the physicochemical properties of forcemeat formulations
3. Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
4. Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality
5. Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency
6. Effect of Rotational Speed and Gap between Rotating Knives of the Grinder on the Yield Stress and Water-Binding Capacity of Fine Ground Chicken Bone
7. Nutritive Profile of Canned Goat Meat Food with Added Carrot
8. Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake
9. Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium
10. Potentiometric Biosensor for Highly Toxic Pb (lead) and Cd (cadmium) Detection in Milk Using Layer-by-Layer Immobilization
11. Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
12. Prevalence, Diagnosis and Improving the Effectiveness of Therapy of Mastitis in Cows of Dairy Farms in East Kazakhstan
13. Mathematical Modeling of Screw Press Configuration for Processing Safflower Oil
14. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
15. Random optimization of the green closed chain supply chain of perishable products
16. Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
17. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
18. Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill
19. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
20. Use of meat-bone paste to develop calcium-enriched liver pâté
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