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• https://doi.org/10.55956/GZPA2835

  JUSTIFICATION OF THE OPTIMAL RATIO OF INGREDIENTS IN COOKED POULTRY SAUSAGES USING MATHEMATICAL PROCESSING METHODS

  • А. Koishybayeva
  • Y. Uzakov
  • L. Kaimbayeva
  • Sh. Kenenbay
  • M. Kozhakhiyeva

  206-220

  2026-09-30

  Abstract views: 60 / PDF downloads: 54
• https://doi.org/10.55956/BIEB7792

  EXTRUDED AND PELLETED FEEDS: CHEMICAL COMPOSITION, AMINO ACIDS, AND COMPLIANCE WITH STANDARDS

  • N.B. Issemberdiyeva
  • L.A. Kaimbayeva
  • N.E. Myrzabaeva
  • S.A. Ashimov
  • K.K. Ashimova

  9-20

  2026-09-30

  Abstract views: 63 / PDF downloads: 57
• https://doi.org/10.55956/UTID2654

  OPTIMIZATION OF FEED COMPOSITION FOR SALMONID FISH ACCORDING TO NUTRITIONAL VALUE STANDARDS

  • L.A. Kaimbayeva
  • N.B. Issemberdiyeva

  85-95

  2025-12-30

  Abstract views: 151 / PDF downloads: 146
• https://doi.org/10.55956/USNF9989

  STUDY OF NUTRITIONAL VALUE AND ANTIOXIDANT PROPERTIES OF BEETROOT FLOUR FOR FISH FEED PRODUCTION

  • L.A. Kaimbayeva
  • N.B. Isemberdieva
  • YA.M. Uzakov
  • Sh.Y. Kenenbay
  • J.M. Suleimenova
  • A.N. Essengaziyeva

  97-104

  2025-03-30

  Abstract views: 247 / PDF downloads: 130