Kozhakhiyeva M 1

1. Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
2. OPTIMIZATION OF THE FORMULATION OF FUNCTIONAL COOKED SAUSAGE
3. DEVISING A TECHNOLOGY AND OPTIMIZING PROCESSING PARAMETERS FOR MAKING FUNCTIONAL BOILED SAUSAGE FORTIFIED WITH PROTEIN HYDROLYSATES
4. Effects of biologically-active preparation on physical and chemical parameters of minced meat
5. DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGE FROM NON-TRADITIONAL RAW MATERIALS
6. OPTIMIZATION OF MELON PRESERVATION TECHNOLOGY USING TEXTURE STABILIZERS AND ANTIOXIDANTS
7. Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages
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