Sabraly S 1

1. Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
2. Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products
3. Ensuring the food and biological safety of meat and meat-containing products from microbial contamination
4. Ensuring quality and safety in the production and storage of poultry meat
5. Mathematical Modeling and Optimization of Technological Modes for Obtaining Pectin from Melon
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