Mateyeva A 1

1. Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
2. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
3. Development of a laboratory method for determination of the quality and freshness of frozen poultry meat
4. Freeze-Dried Chinese Chives (Allium odorum) Powder as a Novel Functional Ingredient: Impacts on Quality and Shelf-Life of Dairy and Oil-Based Products
5. Application of big data for the analysis and optimization of production lines
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