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1. Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
2. Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
3. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
4. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
5. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
6. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
7. Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
8. Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
9. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
10. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
11. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
12. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
13. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
14. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
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