Kemerovo State University 1
1. Improving the quality and the technology of processed cheeses
2. Single-phase CZTSe via isothermal recrystallization in a KI-KCl flux
3. Perspectives for the application of the sous-vide cooking in the development of products for public catering
4. Analysis of experimental studies on the efficiency of a new mixer for molding mixtures components for the production of premix lick blocks and the final product effect
5. CROWDSOURCING FUNGAL BIODIVERSITY: REVISION OF INATURALIST OBSERVATIONS IN NORTHWESTERN SIBERIA
6. Semiyarka IV burial complex of the Middle Bronze Age (Eastern Kazakhstan)
7. Linear and nonlinear optical properties of trigonal borate crystals K7MIn2−xYbx(B5O10)3 (M = Ca, Sr, Ba; x = 0…2) with isolated B5O10 units
8. EFFECT OF CHICKEN BONE PASTE ON THE PHYSICO-CHEMICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PÂTÉ MASS
9. RESEARCH OF COMPOSITIONS OF AMINO ACIDS, FATTY ACIDS AND MINERALS IN MEAT PATE WITH ADDITION OF MEAT-AND-BONE PASTE
10. FEATURES OF MOLDING MASSES AND FIRING OF CERAMICS OF THE CHIRIK-RABAD CULTURE BASED ON THE RESULTS OF EXPERIMENTAL STUDIES
11. Identification and Pathogenicity of the Soybean Root Rot Pathogen in Arid Conditions
12. Study of an SmBO3-ScBO3system and new SmSc(BO3)2orthoborate
13. Synthesis and Growth of Rare Earth Borates NaSrR(BO3)2 (R = Ho− Lu, Y, Sc)
14. A kimak burial at the semiyarka 2 settlement (Southern part of the middle irtysh region)
15. The study of the nutritional and biological value of functional semi-finished fish products fish balls
16. Exploring the New Role of Mythologems in Shaping National Identity and Digital Discourse in Kazakhstani Communications
17. Linguistic-Personological Strategies and Practices of Commenting on Political Texts in Virtual Space
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