Evaluation of the effect of plant material on the quality of cooked sausages | Sarsembekova | The Journal of Almaty Technological University

The Journal of Almaty Technological University

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

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Sarsembekova A.T., Korzeniowska M., Uzakov Ya.M., Zheleuova Zh.S. Evaluation of the effect of plant material on the quality of cooked sausages. The Journal of Almaty Technological University. 2020;(4):21-26. https://doi.org/10.48184/2304-568X-2020-4-21-26

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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

A. T. Sarsembekova
Almaty Technological University
Kazakhstan

Department "Technology of food products", PhD student

M. Korzeniowska
Wroclaw University of Environmental and Life Sciences
Poland

Department of Animal Products Technology and Quality Management, PhD doctor

Ya. M. Uzakov
Almaty Technological University
Kazakhstan

Department "Technology of food products", doctor of technical sciences, professor

Zh. S. Zheleuova
Almaty Technological University
Kazakhstan

Department "Technology of food products", PhD student

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