Kassenov A 1
1. DETERMINATION OF THE VALUE OF TANGENTIAL FORCE FOR THE HALF-TRACK TRACTION VEHICLE WITH RUBBER TRACKS
2. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
3. Effect of Pressure Regulating Mechanism on Screw Pressing Efficiency and Production Capacity in Sea Buckthorn (Hippophae rhamnoides) Juice Extraction
4. Improving the Quality of Hole Processing with a Combined Tool
5. VIBRATION PROTECTION OF PUMPS ON THE FOUNDATION WITH A DAMPING PLATE MADE OF ELASTOMER
6. Design and Engineering Calculation of a Screw Press For Extracting Juice from Sea Buckthorn
7. DESIGN AND ENGINEERING CALCULATION OF A SCREW PRESS FOR EXTRACTING JUICE FROM SEA BUCKTHORN
8. Mathematical Modeling of Screw Press Configuration for Processing Safflower Oil
9. An Experimental Study of the Tribological Properties of a Wedge Gate Valve Components with Sv-10X17T Welding Wire Surfacing
10. Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
11. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
12. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
13. The effects of Ni or Nb additions on the relaxation behavior of Zr55Cu35Al10 metallic glass
14. In vitro α-glycosidase and urease enzyme inhibition profile of some selected medicinal plants of Pakistan
15. DETERMINATION OF ORIENTATION PARAMETERS AND AUTOMATIC WIND WHEEL SPEED CONTROL
16. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
17. Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry
18. Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels
19. Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties
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