HACCP Consulting 2
51. Probiotics in the creation of fish-based herodietic half-finished products
52. Processing of beef rumen with ultrasonic waves
53. Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
54. Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
55. Radiological safety of animal products
56. Regional features of camel milk composition and properties in the Republic of Kazakhstan
57. Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
58. Sprouted grain-based non-alcoholic beverages: a review
59. Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread
60. THE EFFECT OF ANTIOXIDANTS ON XANTHINE OXIDASE ACTIVITY IN FRESH OVINE MILK
61. The effect of functional bars on the biochemical parameters of blood during physical exertion
62. The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
63. The extrusion process of poly-cereal mixtures: study and calculation of the main parameters
64. The importance of camel milk and its dairy products – a review
65. The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks
66. The influence of grain mixtures on the quality and nutritional value of bread
67. The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe
68. The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products
69. The mathematical model of drying melon pulp by the convective method
70. The potential of goat meat as a nutrition source for schoolchildren
71. The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
72. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
73. The study of physicochemical and technological properties of boiled sausage recommended for the older adults
74. The study of the nutritional and biological value of functional semi-finished fish products fish balls
75. The use of buckwheat flour in the technology of semi-smoked sausage
76. The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets
77. THE XANTHINE OXIDASE AND ITS ASSOCIATED ACTIVITIES IN THE OVINE MILK AND LIVER: DISTINCTIVE IN IMPACT OF IN VIVO MOLYBDENUM
78. Thermomechanical processing of components of combined feeds by the expansion method
79. Transforming livestock by-products into nutritious extruded feed additives: a sustainable approach for modern agriculture
80. Ultrasound-assisted innovations in protein processing: review
81. Use of non-conventional raw materials in the production of gluten-free pasta – a review
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