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| Issue |
Title |
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| Vol 148, No 2 (2025) |
Study of physico-chemical parameters of cattle rumen content after drying |
Abstract
PDF (Kaz)
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G. S. Kenenbai, M. A. Idayatova |
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| Vol 148, No 2 (2025) |
Development of meat product technology for students |
Abstract
PDF (Kaz)
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A. M. Taeva, D. B. Aitzhan, A. K. Kurmanbekova |
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| Vol 148, No 2 (2025) |
Safety assessment of herbal ingredients used in thick herbal pastes (appetizers) |
Abstract
PDF (Eng)
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T. K. Kulazhanov, Zh. S. Nabiyeva, G. T. Daribayeva, Yu. G. Pronina, E. K. Assembayeva |
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| Vol 148, No 2 (2025) |
An installation for producing capsules by spraying |
Abstract
PDF (Kaz)
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M. M. Tashybayeva, А. K. Kakimov, A. B. Bakiyeva, G. A. Zhumadilova, A. M. Muratbayev |
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| Vol 148, No 2 (2025) |
Study of the effect of plant-based components on the quality indicators of meat products |
Abstract
PDF (Kaz)
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Sh. Y. Kenenbai, Yа. M. Uzakov, A. N. Tortay, A. A. Omirkhan |
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| Vol 148, No 2 (2025) |
The study of residual amounts of antibiotics in offal of small cattle |
Abstract
PDF (Rus)
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M. Ganbold, B. Batpurev |
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| Vol 148, No 2 (2025) |
Development of a functional sea buckthorn-based drink with a sugar substitute and collagen |
Abstract
PDF (Eng)
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Zh. Kairatkyzy, G. I. Baigaziyeva |
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| Vol 148, No 2 (2025) |
Assessment of the physico-chemical properties of plant raw materials for animal feed |
Abstract
PDF (Rus)
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U. Ch. Chomanov, G. E. Zhumalieva, A. K. Shoman, A. K. Boribai |
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| Vol 148, No 2 (2025) |
Dry-curing of melon by infrared-convective method |
Abstract
PDF (Eng)
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B. T. Abdizhapparova, N. S. Khanzharov, A. Zh. Imanbayev, K. M. Abdrakhman, Z. K. Konarbayeva |
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| Vol 148, No 2 (2025) |
Study of the component composition of the thick extract of Artemisia rutifolia |
Abstract
PDF (Rus)
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Zh. A. Malikova, Z. B. Allambergenova, G. T. Zhumashova |
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| Vol 148, No 2 (2025) |
Development of technology for a functional fermented dairy product with the addition of jerusalem artichoke |
Abstract
PDF (Kaz)
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K. B. Alipina, Zh. T. Talgatova, Zh. K. Kabatayeva |
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| Vol 148, No 2 (2025) |
Use of enzymes in improving the technology of moulded meat products of functional purpose |
Abstract
PDF (Eng)
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А. B. Beisembaeva, Sh. А. Abzhanova, А. Sh. Katasheva, E. К. Asembaeva, А. N. Kurmanali |
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| Vol 148, No 2 (2025) |
The effect of the additive on the quality of yeast-free bread |
Abstract
PDF (Kaz)
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M. P. Baiysbayeva, G. K. Iskakova, N. B. Batyrbayeva, A. K. Izembaeva, Z. N. Moldakulova, M. E. Seisenaly, A. M. Abish, U. Rysbek |
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| Vol 148, No 2 (2025) |
Innovative methods of reducing the cost of salted cheese production: new technologies and approaches |
Abstract
PDF (Kaz)
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A. I. Matibayeva, R. B. Mukhtarkhanova, B. Sh. Dzhepisbayeva, A. V. Nagin, A. Zh. Zhaksylyk |
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| Vol 148, No 2 (2025) |
Quality analysis of functional cookies |
Abstract
PDF (Rus)
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D. A. Rakhmonova, N. A. Toshkhodjaev, A. R. Rahimova |
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| Vol 148, No 2 (2025) |
Investigation of the chemical composition of dietary supplements based on colostrum depending on technological modes |
Abstract
PDF (Kaz)
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T. Ch. Tultabayeva, G. N. Zhakupova, K. K. Makangali, A. E. Shoman, A. H. Muldasheva, A. T. Sagandyk, A. T. Akhmetzhanova |
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| Vol 148, No 2 (2025) |
Investigating the quality indicators of the national product Kauincurd |
Abstract
PDF (Kaz)
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А. А. Suleimenova, Zh. А. Iskakova, M. К. Iztileuov, L. А. Mamayeva, S. Ismatullayev |
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| Vol 148, No 2 (2025) |
Kinetic characteristics of quince drying |
Abstract
PDF (Rus)
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N. V. Alexeyeva, M. I. Satayev, A. M. Azimov, Z. M. Shakiryanova, S. E. Duisebayev, Zh. S. Ashirbayev |
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| Vol 148, No 2 (2025) |
Quality and food safety of meat-plant semi-finished products made with plant-based ingredients |
Abstract
PDF (Kaz)
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D. R. Orynbekov, K. Zh. Amirhanov, B. K. Asenova, G. N. Nurymkhan, N. R. Muslimova |
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| Vol 148, No 2 (2025) |
Development of a recipe for a tonic drink based on mathematical data processing |
Abstract
PDF (Kaz)
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Z. T. Mametov, A. K. Kekibaeva |
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| Vol 148, No 2 (2025) |
Production of extruded breakfast cereals from rice and vegetable flour |
Abstract
PDF (Kaz)
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М. Zh. Sultanova, N. Akzhanov, A. Saduakas, A. Kamali, М. A. Yakiyayeva |
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| Vol 148, No 2 (2025) |
Research on the storage of Aport apples with MCP-1 treatment |
Abstract
PDF (Rus)
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I. A. Salatina |
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| Vol 147, No 1 (2025) |
Development of a recipe for a fermented milk product with a fruit additive for baby food |
Abstract
PDF (Kaz)
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Zh. Zh. Smailova, A. T. Temirbekovna, Z. T. Sarsenbayeva, S. E. Aman, A. K. Serikov, A. N. Nurkhanova |
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| Vol 147, No 1 (2025) |
Use of by-products of non-traditional oilseeds in the production of compound feed |
Abstract
PDF (Kaz)
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A. Amantayeva, N. B. Batyrbayeva, Zh. S. Alimkulov |
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| Vol 147, No 1 (2025) |
Measurement of thermophysical parameters of the working zone of a drying equipment for kurt |
Abstract
PDF (Rus)
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E. M. Agzam, R. K. Kusainov, A. K. Kakimov, A. E. Erengaliyev, N. K. Ibragimov |
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| Vol 147, No 1 (2025) |
Bread with oilseed cake: impact on safety, nutritional value, and organoleptic properties |
Abstract
PDF (Rus)
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M. E. Bekbolatova, N. S. Mashanova, M. E. Smagulova |
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| Vol 147, No 1 (2025) |
Iron deficiency and milk fortification |
Abstract
PDF (Eng)
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S. J. Mussayeva, Zh. A. Iskakova, A. Aitbaeva, D. R. Dautkanova, M. Iztileuov |
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| Vol 147, No 1 (2025) |
The effect of multicomponent brines on the quality of lamb meat products: an overview of technological solutions and functional additives |
Abstract
PDF (Rus)
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M. M. Sharapatova, K. S. Issayeva |
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| Vol 147, No 1 (2025) |
Development and research of the technology of whey-based beverages enriched with rosehip vitamin complex |
Abstract
PDF (Kaz)
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A. A. Mirzakulova, T. E. Sarsembaeva, B. Kalemshariv |
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| Vol 147, No 1 (2025) |
Innovative approaches to quality and safety assessment of meat products based on the digitalization of the storage system |
Abstract
PDF (Eng)
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M. S. Serikkyzy, T. K. Kulazhanov, L. K. Baibolova, D. K. Balev |
| |
| Vol 147, No 1 (2025) |
Duck meat roll technology |
Abstract
PDF (Kaz)
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A. T. Kozhabergenov, V. S. Zhamurova, M. S. Doszhanova |
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| Vol 147, No 1 (2025) |
Machine learning in pet food: a comprehensive review of applications, challenges, and future directions |
Abstract
PDF (Eng)
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R. Kumar, A. Sharma |
| |
| Vol 147, No 1 (2025) |
Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials |
Abstract
PDF (Eng)
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M. Kozhakhiyeva, M. Kaldarbekova, A. Kurmanbekova |
| |
| Vol 147, No 1 (2025) |
Rational use of new varieties of forage crops in the production of compound feed for cattle |
Abstract
PDF (Kaz)
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A. E. Abitbek, S. T. Zhienbaeva, E. B. Askarbekov, Zh. K. Nurgozhina |
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| Vol 147, No 1 (2025) |
Effects of gamma radiation and sealing (with or without vacuum) on poultry meat |
Abstract
PDF (Kaz)
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S. Nurdaulet, R. U. Uazhanova, E. S. Erzhigitov, Sh. N. Seksenbay |
| |
| Vol 147, No 1 (2025) |
Investigation of the processes of fast freezing of vegetable semi-finished products |
Abstract
PDF (Kaz)
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J. Aldazhumanov, E. Myassoedova, A. Leonidova, D. Myassoedov, K. Zarykbaeva, A. Satybaldinova, A. N. Shalaganova |
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| Vol 147, No 1 (2025) |
Determining the quality indicators of new vegetable preserves based on sweet corn |
Abstract
PDF (Kaz)
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L. S. Syzdykova, K. M. Abdiyeva, A. M. Tayeva |
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| Vol 147, No 1 (2025) |
Prospects for the use of plants of northern kazakhstan in the production of functional food products |
Abstract
PDF (Kaz)
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G. N. Zhakupova, T. Ch. Tultabayeva, A. E. Shoman, A. T. Sagandyk, A. H. Muldasheva, G. M. Tokysheva, A. T. Akhmetzhanova, A. A. Beksultanov, I. K. Tynybayeva |
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| Vol 147, No 1 (2025) |
Development of a technology for a new lactic acid product using a microbiological consortium |
Abstract
PDF (Eng)
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A. B. Itbalakova, M. B. Rebezov |
| |
| Vol 147, No 1 (2025) |
Development of beer technology using unmalted domestic raw materials |
Abstract
PDF (Eng)
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A. K. Kekibaeva |
| |
| Vol 146, No 4 (2024) |
Justification of optimal dosages of pectin concentrate and wholeground flour in the production of galets |
Abstract
PDF (Kaz)
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Zh. A. Zharylkasynova, G. K. Iskakova, A. K. Izembaeva, Z. N. Moldakulova |
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| Vol 146, No 4 (2024) |
Study of the effect of the fermentation process on the biochemical characteristics of Vigna radiata |
Abstract
PDF (Eng)
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A. A. Makenova, S. D. Mussayeva |
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| Vol 146, No 4 (2024) |
Studying the possibility of varietal grinding of grown wheat at the Lab Mill |
Abstract
PDF (Rus)
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E. Urbanchik, A. Zhumaeva, А. Bekbusinova |
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| Vol 146, No 4 (2024) |
Influence of flaxseed cake and brewer's grain on the characteristics of wheat bread |
Abstract
PDF (Rus)
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M. Y. Bekbolatova, N. S. Mashanova |
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| Vol 146, No 4 (2024) |
Prospects for the use of new yeast strains in non-alcoholic beer production |
Abstract
PDF (Eng)
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G. I. Baigaziyeva, A. K. Kekibaeva, A. K. Akhmetzhanova, A. A. Kerimbayeva |
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| Vol 146, No 4 (2024) |
Influence of natural antioxidants on the quality indicators and storage life of semi-finished horse meat products |
Abstract
PDF (Kaz)
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N. K. Abilmazhinova, A. M. Taeva, B. A. Rskeldiyev, A. I. Matibayeva, S. Е. Ibraimova |
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| Vol 146, No 4 (2024) |
The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk |
Abstract
PDF (Kaz)
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M. K. Iztileuov, Sebnem Harsa, A. B. Ospanov, J. A. Iskakova |
| |
| Vol 146, No 4 (2024) |
Emerging Innovations in Pet Food Industry Sustainability, Nutrition, and Consumer Trends in 2024 |
Abstract
PDF (Eng)
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Rishav Kumar, Ankit Sharma |
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| Vol 146, No 4 (2024) |
Determination of the quality of cookies using fatty products based on hydrogenated fats from domestic raw materials of the Republic of Kazakhstan |
Abstract
PDF (Rus)
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M. P. Bayisbaeva, N. B. Batyrbaeva, M. Baigayipkyzy |
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| Vol 146, No 4 (2024) |
Perspective of sublimation drying application in «kurut» fermented milk product production |
Abstract
PDF (Rus)
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А. А. Usupkozhoeva, Н. S. Niiazalieva |
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| Vol 146, No 4 (2024) |
Mathematical modeling of multi-cereal raw material melt flow in the coextrusion process |
Abstract
PDF (Kaz)
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A. N. Ostrikov, A. A. Ospanov, V. N. Vasilenko, A. K. Timurbekova, M. V. Kopylov, A. T. Almaganbetova |
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| Vol 146, No 4 (2024) |
Non-traditional plant raw ingredients in the production of meat and vegetable pates |
Abstract
PDF (Eng)
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B. Khamitova, I. Sadyrbaeva |
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| Vol 146, No 4 (2024) |
Mathematical modeling of quality parameters of fermented milk products |
Abstract
PDF (Kaz)
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F. T. Dikhanbayeva, Y. M. Uzakov, B. D. Dauletbakov, Zh. Zh. Smailova, G. К. Kuzembayeva, E. Ch. Bazylkhanova |
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| Vol 146, No 4 (2024) |
The effectiveness of using sea buckthorn fruits as a functional additive in the production of national protein dairy product |
Abstract
PDF (Kaz)
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B. K. Ospanova, T. Ch. Tultabayeva, Sh. T. Kyrykbayeva, A. E. Tursynhanova |
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| Vol 146, No 4 (2024) |
Investigation of the nutritional value of a whole camel meat product |
Abstract
PDF (Eng)
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Sh. Y. Kenenbay, A. A. Kulimbetova, Kh. S. Khamza |
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| Vol 146, No 4 (2024) |
Fortification of millet porridge |
Abstract
PDF (Eng)
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B. M. Satayev, R. S. Alibekov, Z. K. Konarbaeva, S. M. Mustapa Kamal |
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| Vol 146, No 4 (2024) |
Control of organoleptic and physico-chemical parameters of jerusalem artichoke vegetable fiber dumplings |
Abstract
PDF (Kaz)
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Zh. Zh. Smailova, S. E. Aman, Z. T. Sarsenbayeva, A. Temirbekovna, A. K. Serikov |
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| Vol 146, No 4 (2024) |
Development of technology and studying the quality of combined meat bread with the added powder from tomato pomace |
Abstract
PDF (Eng)
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G. E. Islamova, A. A. Utebayeva |
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| Vol 145, No 3 (2024) |
Choosing the optimal technology for obtaining Crocus alatavicus extract with a high content of flavonoids and carotenoids |
Abstract
PDF (Rus)
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Z. B. Allambergenova, G. T. Zhumashova, Z. B. Sakipova, D. Y. Korulkin |
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| Vol 145, No 3 (2024) |
Technology for production of bakery products using hop yeast |
Abstract
PDF (Kaz)
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G. E. Aubakirova, Z. K. Moldahmetova, Z. B. Tleubayeva |
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| Vol 145, No 3 (2024) |
Methods of maral (Caspian red deer) dried blood production by sublimation and evaluation of its quality |
Abstract
PDF (Eng)
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A. B. Namysbayeva, V. S. Zhamurova, A. T. Kozhabergenov |
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| Vol 145, No 3 (2024) |
Influence on quality indicators and shelf life of radiation treated poultry meat |
Abstract
PDF (Kaz)
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S. Nurdaulet, R. U. Uazhanova, E. S. Erzhigitov |
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| Vol 145, No 3 (2024) |
Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese |
Abstract
PDF (Rus)
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B. Purevsuren, Guicheng Huo, N. Chojilsuren |
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| Vol 145, No 3 (2024) |
Some aspects of the process of implementing circular economy principles in the dairy industry of Kyrgyzstan |
Abstract
PDF (Rus)
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N. S. Dyusheeva, B. A. Abdraeva, R. Sh. Elemanova, M. M. Musulmanova, A. Sh. Mambetova, A. Sabyrbekova |
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| Vol 145, No 3 (2024) |
Studying the protein complex of flax cake obtained from the seeds of a new variety of kazakh selection |
Abstract
PDF (Eng)
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S. T. Zhiyenbayeva, A. M. Yermukanova, D. S. Kultayeva, E. Mrkvicová |
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| Vol 145, No 3 (2024) |
Innovative approaches to enhancing meat product integrity with natural antioxidants and encapsulation |
Abstract
PDF (Eng)
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R. Kumar, A. Sharma |
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| Vol 145, No 3 (2024) |
Formation of the quality of champignons using organic additives and biologically active substances |
Abstract
PDF (Kaz)
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A. Ch. Katasheva, A. Zh. Zhenisova, G. O. Bugubaeva, A. A. Кulaipbekova |
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| Vol 145, No 3 (2024) |
Application of selenium for enrichment of wheat flour to obtain a quality final product in accordance with consumer characteristics |
Abstract
PDF (Rus)
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Zh. N. Ussenova, A. K. Tulekbaeva, V. I. Khinevich, L. A. Mamaeva |
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| Vol 145, No 3 (2024) |
Improving the quality and safety of caviar products based on an internal traceability system |
Abstract
PDF (Kaz)
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Zh. B. Kazangeldina, L. K. Baybolova, G. N. Zhaksylykova, Sh. A. Abzhanova, G. N. Ilebay |
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| Vol 145, No 3 (2024) |
Functional starter cultures for meat: a study of technological and probiotic characterisation |
Abstract
PDF (Rus)
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A. M. Tayeva, B. A. Rskeldiyev, S. N. Tumenov, M. A. Absalimova, A. Kh. Beisembayeva, N. K. Abilmazhinova |
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| Vol 145, No 3 (2024) |
Improving the technology of creating gluten-free bakery products based on compound flours |
Abstract
PDF (Kaz)
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N. B. Utarova, A. B. Nurtaeva, M. M. Kakimov, G. D. Akshoraeva, B. M. Iskakov |
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| Vol 145, No 3 (2024) |
Creation of fortified products from dairy raw materials with low technological characteristics |
Abstract
PDF (Rus)
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F. T. Dikhanbayeva, R. B. Mukhtarkhanova, Zh. K. Imangaliyeva, A. B. Yessenova, D. B. Tapalova |
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| Vol 145, No 3 (2024) |
Sausage meat product enriched by jida |
Abstract
PDF (Eng)
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M. K. Kassymova, R. S. Alibekov, G. E. Orymbetova, S. T. Azimova |
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| Vol 145, No 3 (2024) |
Study of urease activity in semi-finished meat products |
Abstract
PDF (Eng)
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S. S. Amanova, N. Т. Raimbayeva, U. O. Тungishbayeva, A. A. Zheldybaeva |
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| Vol 145, No 3 (2024) |
Promising sorghum culture as a raw material for food production in arid regions of Kazakhstan |
Abstract
PDF (Kaz)
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A. K. Zhumaeva, T. A. Bulekov, R. Sh. Dzhaparov, G. B. Segizbayeva |
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| Vol 145, No 3 (2024) |
Functional whey-based drinks with grape pomace extract and fruit juice |
Abstract
PDF (Eng)
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A. A. Utebaeva, R. S. Alibekov, M. A. Sysoeva, G. E. Orymbetova, A. A. Ablash, Zh. A. Abish |
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| Vol 145, No 3 (2024) |
Use of the salicornia plant as a substitute for salt in the recipe for manufacturing meat chips |
Abstract
PDF (Rus)
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A. A. Kaisarova, A. U. Shingisov, D. A. Baranenko |
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| Vol 144, No 2 (2024) |
Influence of protein-fat emulsion from turkey skin and plant raw materials on the quality of cooked sausages |
Abstract
PDF (Eng)
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A. Koishybayeva, Y. Uzakov |
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| Vol 144, No 2 (2024) |
Analysis of the influence of heating temperature on the convective drying process |
Abstract
PDF (Eng)
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N. V. Alexeyeva, M. I. Satayev, A. M. Azimov, Z. M. Shakiryanova, Sh. E. Duisebayev, Zh. S. Ashirbayev |
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| Vol 144, No 2 (2024) |
Development of galette technology using pectin concentrate and whole-ground flour from cereals |
Abstract
PDF (Eng)
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Zh. A. Zharylkasynova, G. K. Iskakova, M. P. Baiysbayeva, N. B. Batyrbayeva |
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| Vol 144, No 2 (2024) |
The effect of plant extracts on the microbiological parameters of grain |
Abstract
PDF (Kaz)
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I. N. Kurmanbayeva, Zh. S. Nabiyeva, B. Zh. Muldabekova, Sh. A. Tursunbayeva, A. E. Kuralbayeva |
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| Vol 144, No 2 (2024) |
Studies of functional properties of fruits of wild plants of Kazakhstan |
Abstract
PDF (Eng)
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A. K. Izembaeva, Z. N. Moldakulova, A. S. Abdreeva, M. B. Atyhanova, T. B. Ahlan, E. B. Аskarbekov |
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| Vol 144, No 2 (2024) |
Development of technology for production of buns of increased biological value using mulberry powder |
Abstract
PDF (Rus)
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A. Kh. Dusmatov, N. D. Rashidov, N. A. Toshkhojaev |
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| Vol 144, No 2 (2024) |
Investigation of the effect of bio-ap-irga dietary supplements on the composition and properties of yogurts |
Abstract
PDF (Rus)
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K. K. Makangali, T. Ch. Tultabayeva, G. N. Zhakupova, A. T. Sagandyk, A. T. Akhmetzhanova, A. A. Beksultan |
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| Vol 144, No 2 (2024) |
Advancements in artificial intelligence-imaging analysis (IA) systems technology for comprehensive quality evaluation of pet food productshensive Quality Evaluation of Pet Food Products |
Abstract
PDF (Eng)
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Rishav Kumar Sharma |
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| Vol 144, No 2 (2024) |
Effectiveness of digital traceability in long-term storage of semi-smoked sausages |
Abstract
PDF (Eng)
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T. K. Kulazhanov, L. K. Baibolova, M. S. Serikkyzy, D. K. Balev, D. B. Vlahova-Vangelova |
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| Vol 144, No 2 (2024) |
The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk |
Abstract
PDF (Kaz)
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M. K. Istieuov, A. B. Ospanov, Zh. A. Iskakova, O. O. Duisenbekova |
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| Vol 144, No 2 (2024) |
Development of gerodietary meat products |
Abstract
PDF (Eng)
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D. Bednyagin |
| |
| Vol 144, No 2 (2024) |
The influence of secondary raw materials of grain processing on the rheological properties of the dough |
Abstract
PDF (Kaz)
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M. Zh. Yessembek, B. K. Tarabayev, A. M. Omaralieva, Zh. T. Botbaeva, M. M. Kakimov |
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| Vol 144, No 2 (2024) |
Improvement of the installation for obtaining microcapsules |
Abstract
PDF (Kaz)
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M. M. Tashybayeva, A. K. Kakimov, A. A. Mayorov, G. A. Zhumadilova, A. M. Muratbayev |
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| Vol 144, No 2 (2024) |
Effect of blue corn germ levels on quality characteristics of reduced-fat sausages |
Abstract
PDF (Eng)
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M. Korzeniowska |
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| Vol 144, No 2 (2024) |
Application and safety of pectin substances from vegetable raw materials in bread production |
Abstract
PDF (Eng)
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A. A. Zheldybaeva, S. T. Azimova, S. E. Aman, A. Temirbekkyzy, Z. T. Sarsenbayeva |
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| Vol 144, No 2 (2024) |
Development of technology for manufacturing apple chips based on the results of assessment of technological and consumer properties of raw apples |
Abstract
PDF (Rus)
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M. B. Kenzhekhanova, L. A. Mamaeva, S. S. Vetokhin, A. K. Tulekbaeva |
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| Vol 143, No 1 (2024) |
Modeling and optimization of production process of extruded protein textures in meat products technology |
Abstract
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K. M. Bukarbayev, V. N. Vasilenko, Sh. A. Abzhanova, A. Ch. Katasheva, A. A. Kulaipbekova |
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| Vol 143, No 1 (2024) |
Development of compound feed recipes for broiler chickens (13-28 days) using vermiculite |
Abstract
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S. T. Zhiyenbayeva, A. M. Yermukanova, D. S. Kultayeva, G. N. Stankevych |
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| Vol 143, No 1 (2024) |
Technology of meat and dairy products enriched with whey protein concentrate |
Abstract
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B. S. Tuganova, G. T. Kagibaeva |
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| Vol 143, No 1 (2024) |
Improvement of the recipe of yogurt from goat milk with natural sugar substitutes |
Abstract
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A. K. Мustafayeva, S. Altaiuly, B. Каlemshariv, R. Calikova |
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| Vol 143, No 1 (2024) |
Preparation and investigation of the structural and mechanical properties of biodegradable gelatin- based films |
Abstract
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N. K. Ajiyeva, A. D. Yermagambetova, S. M. Tazhibayeva, B. B. Tyussyupova, K. B. Musabekov |
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| Vol 143, No 1 (2024) |
Determination of the nutritional and biological value of semi-smoked sausage products made from beef |
Abstract
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L. S. Syzdykova, K. M. Abdiyeva, Zh. Zh. Yessenkulova, R. K. Baigabylov |
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| Vol 143, No 1 (2024) |
Development of biopolymer based colorimetric indicator for monitoring of meat and fish freshness |
Abstract
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Y. Sailaukhanuly, S. Rakhmet, S. Azat, Y. Yeszhan, K. Toshtay, R. Busquets |
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