amirkhanov-s 1

1. The effectiveness of implementing the HACCP system to ensure the quality of food products in regions with ecological problems
2. Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
3. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
4. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
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