Kenenbay S 1

1. Effect of nutritional supplements on the physico-structural and sensory characteristics of low-fat camel milk yogurt
2. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
3. Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
4. Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content
5. The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
6. Development of functional meat products based on the food safety system
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