Tayeva A 1

1. The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products
2. The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets
3. Development of meat products for the nutrition of the elderly
4. DEVISING OPTIMAL TECHNOLOGICAL PARAMETERS FOR SPRAY DRYING TO PRODUCE WHOLE CAMEL MILK POWDER
5. Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials
6. Physicochemical characteristics of Kyrgyz khainak milk for ghee production
7. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
8. CHARACTERISTICS OF THE COOKED TYPE SAUSAGES ENRICHED WITH APPLE POWDER
9. Innovative use of apple by-products to improve quality in ready-to-cook minced chicken products
10. THE USE OF APPLE PRODUCTION BY-PRODUCTS FOR QUALITY IMPROVEMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
11. THE USE OF MICROALGAE SPIRULINA FOR QUALITY ENRICHMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS
12. REVEALING THE INFLUENCE OF PLANT- BASED ADDITIVES ON QUALITATIVE INDICATORS OF A SEMI- FINISHED PRODUCT MADE FROM CAMELMEAT
13. Effects of biologically-active preparation on physical and chemical parameters of minced meat
14. Nutrition of older adults in the Republic of Kazakhstan
15. Development of Electronic Supply Chain Management Strategy for food industry
16. DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGE FROM NON-TRADITIONAL RAW MATERIALS
17. Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers
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