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1. Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials
2. Pedagogical Design as a Tool to Increase Students’ Learning Motivation During Distance Learning
3. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
4. Economic crime in the new Kazakhstan – a comparative analysis of the criminal legislation of EAEU member states
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