Department Of Food Technology And Safety 1

1. Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review
2. Effects of ω-3 fatty acids and ratio of ω-3/ω-6 for health promotion and diseasprevention
3. Comparative Assessment of Meat Quality Characteristics of Cattle Depending on Breed, Age and Growing Conditions in the Republic of Kazakhstan
4. An empirical-mathematical modelling approach to explore the drying kinetics of cereals under variable heat supply using the stitched method
5. Natural and Anthropogenic Determinants of Productivity, Emission Intensity and Environmental Efficiency of Central Asian Countries Against a Worldwide Background
6. Assessment of Soil Contamination by Heavy Metals: A Case of Turkistan Region
7. Development of halal cooked smoked beef and turkey sausage using a combined plant extracts
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