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• https://doi.org/10.55956/MYKR1056

  DEVELOPMENT OF TECHNOLOGY FOR MEAT SEMI-FINISHED PRODUCTS USING NATURAL ANTIOXIDANTS

  • N.K. Abilmazhinova
  • A.M. Taeva
  • Ya.M. Uzakov
  • B.Sh. Jetpisbayeva
  • S.E. Ibraimova

  96-105

  2025-12-30

  Abstract views: 206 / PDF downloads: 121
• 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

  • A.N. Serikbayeva
  • A. Muratkhankyzy
  • M.B. Aliyeva
  • S.E. Ibraimova
  • D. Abdikhanova
  • G.Sh. Dzhumabekova

  147-154

  2024-12-30

  Abstract views: 248 / PDF downloads: 94