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• https://doi.org/10.55956/GLZB2267

  ANALYSIS OF QUALITY INDICATORS OF SAUSAGE PRODUCTS PREPARED WITH THE USE OF LOW-VALUE BY-PRODUCTS

  • Ya.M. Uzakov
  • M.А-A. Kaldarbekova
  • A.N. Tortay
  • D.A. Ongarbek
  • A.M. Aitbaeva

  46-57

  2025-12-30

  Abstract views: 200 / PDF downloads: 166
• https://doi.org/10.55956/RNQY1919

  INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE

  • Y.M. Uzakov
  • A.N. Yessengaziyeva
  • M.O. Kozhakhiyeva
  • G.K. Kuzembayeva
  • M.А-A. Kaldarbekova
  • A.N. Tortay

  24-32

  2025-06-30

  Abstract views: 314 / PDF downloads: 197
• https://doi.org/10.55956/RMKX3054

  OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION

  • Ya.M. Uzakov
  • M.А-A. Kaldarbekova
  • N.L. Vostrikova
  • A.T. Topaeva
  • Ch.K. Avylov

  106-116

  2026-06-30

  Abstract views: 124 / PDF downloads: 83
• https://doi.org/10.55956/MXFY1640

  OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES

  • Ya. Uzakov
  • M. Kozhakhiyeva
  • M. Kaldarbekova
  • K. Makangali

  99-104

  2024-06-30

  Abstract views: 184 / PDF downloads: 140
• https://doi.org/10.55956/KJYF4411

  FEATURES OF INDICATORS OF REPLACEABLE AND NONREPLACEABLE AMINO ACIDS IN YOUNG CATTLE CUTS

  • Zh. Zhamekova
  • U. Chomanov
  • Zh. Iskakova
  • Zh. Kussainova
  • M. Kaldarbekova

  92-98

  2024-06-30

  Abstract views: 132 / PDF downloads: 0