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1. A novel mathematical model to optimize sustainable supply chain in the lighting products industry
2. Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
3. INFLUENCE OF CONTAMINATION OF LOW-TEMPERATURE HEATING SURFACES OF BOILER ON THE INTENSITY OF CONVECTIVE HEAT EXCHANGE DURING THE BURNING OF NON-DESIGN FUEL
4. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
5. Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products
6. The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
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