Kassymov S 1

1. Investigation of the food safety of lamb meat obtained in ecologically unfavorable territories
2. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
3. Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake
4. Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium
5. Heavy Metals Analysis, Gcms-Qp Quantification Of Flavonoids, Amino Acids And Saponins, Analysis Of Tannins And Organoleptic Properties Of Powder And Tincture Of Echinacea Purpurea (L.) And RhapÓNticum CarthamoÍDes
6. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
7. CONSTRUCTION OF AN ELECTRON-OPTICAL SCHEME FOR ELECTROSTATIC QUASI-SPHERICAL DEFLECTOR-TYPE ENERGY ANALYZER
8. Opinions about the content of the anatomy course of future physical education teachers and their ability to apply what they have learned in professional activities
9. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
10. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
11. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
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