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1. A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
2. Assessment of Microbial Contamination Pathways in Semi-Smoked Sausage Manufacturing
3. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
4. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
5. Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake
6. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
7. Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products
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