Igenbayev A 1

1. The effectiveness of implementing the HACCP system to ensure the quality of food products in regions with ecological problems
2. Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
3. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
4. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
5. Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
1