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1. Application of functional ingredients in canned meat production
2. Development of meat products for the nutrition of the elderly
3. Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
4. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
5. Influence of selenium additives on butter quality and storage stability
6. Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
7. The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe
8. Assessment of food safety awareness and hygiene practices among food handlers in Almaty, Kazakhstan
9. Use of poultry in the production of high-quality baby food products: Literature review
10. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
11. Evaluation of antioxidant properties and nutritional composition of purslane (Portulaca oleracea) from arid regions
12. Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products
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