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1. DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL COMBINED MEAT CUTLETS “TURKESTAN” ENRICHED WITH TOMATO POMACE POWDER
2. DEVELOPMENT OF TECHNOLOGY FOR COOKING BOILED SAUSAGE WITH THE ADDITION OF SOY ISOLATE AND CHICKPEA FLOUR
3. Development of a functional meat roll enriched with natural antioxidants from plant raw materials
4. Universal Human Values in Kazakh Poetry of the Late Twentieth to Early Twenty-First Centuries
5. EVALUATION OF QUALITY INDICATORS AND COMPOSITION OF SEMI-SMOKED SAUSAGE FROM PLANT-BASED MEAT SUBSTITUTE ENRICHED WITH BLOOD OF SLAUGHTERED ANIMALS
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