Kenenbay G 1

1. Nutritive Profile of Canned Goat Meat Food with Added Carrot
2. The Influence of Various Combinations of Aging and Freezing/Defrosting Modes on the Quality Indicators of Saanen Goat Meat
3. Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork
4. Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
5. Marbling and Meat Quality of Kazakh Finewool Purebred and Suffolk × Finewool Crossbred Sheep on an Intensive Fattening Diet
6. Nutritive, chemical, and technological properties of liver paté formulated with beef offal, sheep tail fat and liquorice, and ginger root
7. Study of Sausage Products Prepared Using Biologically Active Additives from Sprouted Wheat and Cattle by Products
8. Ultrasound-Assisted Extraction Enhances Enzymatic Activity and Thermal Stability of Bovine Pancreatin: Effect of pH and Temperature
9. Economic viability and market potential of combined intermediate moisture dairy products production in Kazakhstan
10. Development and physicochemical evaluation of a lycopene-enriched additive based on tomato and watermelon powders
11. Development of a Complex Biologically Active Supplement for Immunomodulation
12. Development of Drying–Grinding–Extrusion Technology for Camel Compound Feeds Enriched with Wormwood
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