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• https://doi.org/10.55956/PMAZ3144

  ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE

  • A.K. Smagulova
  • A.M. Tayeva
  • A.N. Yessengaziyeva
  • G.K. Kuzembayeva

  128-136

  2026-06-30

  Abstract views: 125 / PDF downloads: 73
• 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/TKGW2792

  EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIESOF STUFFED FISH PATTIES (FISH ZRAZY)

  • A.K. Smagulova
  • A.M. Tayeva
  • A.N. Yesengaziyeva
  • Zh.K. Imangaliyeva

  46-53

  2025-06-30

  Abstract views: 277 / PDF downloads: 157
• https://doi.org/10.55956/YSEC2395

  LEATHER FOOTWEAR & APPARELS: THE KEY TO SUSTAINABILITY AND FASHION

  • V.J. Sundar
  • B. Abzalbekuly

  362-365

  2024-12-30

  Abstract views: 230 / PDF downloads: 142