Search
Search Results
##search.searchResults.foundPlural##
-
https://doi.org/10.55956/PMGM3862
PRODUCTION AND PROCESSING OF SOYBEANS IN KAZAKHSTAN
Abstract views: 329
/ 
PDF downloads: 225
https://doi.org/10.55956/DTNV4732
PROSPECTS FOR THE PRODUCTION OF DOMESTIC FEED FOR SERVICE PUPPIES
Abstract views: 353
/ PDF downloads: 125
https://doi.org/10.55956/TSAG8846
INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF SEASONINGS AND SPICES
Abstract views: 284
/ PDF downloads: 61
https://doi.org/10.55956/XKAN7647
SAFETY OF FUNCTIONAL FOOD PRODUCTS
Abstract views: 182
/ PDF downloads: 113
https://doi.org/10.55956/BBNG9944
CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION
Abstract views: 177
/ PDF downloads: 94
https://doi.org/10.55956/UJEF4733
DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD
Abstract views: 222
/ PDF downloads: 133
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
Abstract views: 341
/ PDF downloads: 179
https://doi.org/10.55956/GTNS3728
PRODUCTION OF MEAT PRODUCTS AND PROBLEMS OF PROCESSING THEIR WASTE IN THE SAIRAM DISTRICT OF THE TURKESTAN REGION
Abstract views: 111
/ PDF downloads: 50
https://doi.org/10.55956/IOOJ5201
INTEGRATED WASTEWATER TREATMENT TECHNOLOGY OF A MEAT PROCESSING PLANT
Abstract views: 380
/ PDF downloads: 61
https://doi.org/10.55956/TUJJ1416
THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION
Abstract views: 366
/ PDF downloads: 225
https://doi.org/10.55956/KFMS7576
USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
Abstract views: 184
/ PDF downloads: 125
https://doi.org/10.55956/GAOH8325
RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT
Abstract views: 317
/ PDF downloads: 58
https://doi.org/10.55956/FYQR8972
TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS
Abstract views: 284
/ PDF downloads: 182
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
Abstract views: 277
/ PDF downloads: 158
https://doi.org/10.55956/TDCB4863
THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON AND CARROT POWDERS
Abstract views: 151
/ PDF downloads: 81
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
Abstract views: 205
/ PDF downloads: 150
https://doi.org/10.55956/RNQY1919
INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE
Abstract views: 314
/ PDF downloads: 197
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
Abstract views: 69
/ PDF downloads: 49
https://doi.org/10.55956/CUZU9931
REVIEW OF METHODS OF BIOHUMUS PRODUCTION BY PROCESSING VARIOUS ORGANIC WASTE
Abstract views: 266
/ PDF downloads: 161
https://doi.org/10.55956/UIRB7141
RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP
Abstract views: 176
/ PDF downloads: 67
https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
Abstract views: 383
/ PDF downloads: 209
https://doi.org/10.55956/ZCCL4005
APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS
Abstract views: 248
/ PDF downloads: 94
https://doi.org/10.55956/QQEG6278
ASSESSMENT OF THE TECHNOLOGICAL SUITABILITY OF NATURAL SALT DEPOSITS OF THE SARYSU DISTRICT FOR THE PRODUCTION OF EDIBLE TABLE SALT
Abstract views: 134
/ PDF downloads: 98
https://doi.org/10.55956/KLJM9869
RESEARCH OF GROATS FROM AMARANTH GROWN IN THE CONDITIONS OF CENTRAL KAZAKHSTAN
Abstract views: 168
/ PDF downloads: 0
https://doi.org/10.55956/EJVR4716
DETERMINATION OF THE ACID NUMBER OF FAIRED MILK DRINK
Abstract views: 251
/ PDF downloads: 119
Loading...