Investigation of the effect of plant antioxidants on the color characteristics of cooked sausage using low-value by-products | Uzakov | The Journal of Almaty Technological University

The Journal of Almaty Technological University

ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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Uzakov Ya.M., Kaldarbekova M.A., Chernukha I.M., Tortai A.N., Medeubayeva Zh.M. Investigation of the effect of plant antioxidants on the color characteristics of cooked sausage using low-value by-products. The Journal of Almaty Technological University. 2025;150(4):130-138. https://doi.org/10.48184/2304-568X-2025-4-130-138

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ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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Kulazhanov Talgat K.

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About the Authors

Ya. M. Uzakov
JSC «Almaty Technological University»
Kazakhstan

Yasin M. Uzakov.

050012, Almaty, Tole bi str., 100

M. A. Kaldarbekova
JSC «Almaty Technological University»
Kazakhstan

Madina A. Kaldarbekova.

050012, Almaty, Tole bi str., 100

I. M. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Russian Federation

Irina M. Chernukha.

109316, Moscow, Talalikhina srt., 26

A. N. Tortai
JSC «Almaty Technological University»
Kazakhstan

Arsen N. Tortai.

050012, Almaty, Tole bi str., 100

Zh. M. Medeubayeva
JSC «Almaty Technological University»
Kazakhstan

Zhanar M. Medeubayeva.

050012, Almaty, Tole bi str., 100

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