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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/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/YUXY9855

  OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS

  • Zh.K. Imangalieva
  • N.K. Ibragimov
  • M.O. Kozhakhiyeva
  • A.B. Yesenova

  40-46

  2024-09-30

  Abstract views: 133 / PDF downloads: 102
• 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