Matibayeva A 1

1. Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
2. Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages
3. Improving the organoleptic and structural-chemical properties of semi-smoked sausages
4. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
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