Kalibekkyzy Z 1

1. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
2. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
3. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
4. Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
5. Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
6. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
7. Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
8. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
9. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
10. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
1