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1. Efficient Use of Agricultural Production Resource Potential: Theory and Practice
2. Effects of ω-3 fatty acids and ratio of ω-3/ω-6 for health promotion and diseasprevention
3. Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients
4. The Effects of Heat Treatment on the Oxidation Resistance and Fatty Acid Composition of the Vegetable Oil Blend
5. Assessment of potential ecological risk of heavy metal contamination of agricultural soils in Kazakhstan
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