Maizhanova A 1

1. Assessment of Microbial Contamination Pathways in Semi-Smoked Sausage Manufacturing
2. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
3. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
4. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
5. Food safety and food security through predictive microbiology tools: a short review
6. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
7. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
1