Jetpisbayeva B 1

1. The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products
2. Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
3. Influence of selenium additives on butter quality and storage stability
4. Investigation of the Effect of Technological Processing on the Quality of Goats Milk Cheese
5. DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGE FROM NON-TRADITIONAL RAW MATERIALS
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