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1. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
2. Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
3. Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
4. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
5. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
6. Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
7. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
8. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
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