akhmetsadykova-s 1

1. Phenotypic biodiversity characterization of dromedary camels and hybrids in Kazakhstan
2. Probiotics effects on the growth performance and meat quality of broiler chickens
3. Study of biological safety of camel milk after treatment with different antibiotics
4. The Main Features and Microbiota Diversity of Fermented Camel Milk
5. Volatile organic compounds of camel milk and shubat across Kazakhstans regions, seasons, and breeds
6. Body Measurements and Body Condition Scoring in Bactrian Camels
7. Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage
8. Biological Safety of Camel Milk After Albendazole and Ivermectin Treatment
9. Traditional dairy fermented products in Central Asia
10. What are the challenges for implementing an “organic label” to camel milk?
11. Probiotic Characterization of Lactic Acid Bacteria Isolated from Traditional Fermented Camel and Mare’s Milk Products
12. Development of dairy products technology with application low-etherificated pectin products
13. Whole-genome sequencing reveals genetic architecture and selection signatures of Kazakh cattle
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