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1. Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
2. Enhancement of scientific research function of future teachers in modern education system
3. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
4. Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products
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