Search

Search Results

• 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/GMBW3326

  DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER

  • D.A. Tlevlessova
  • S.T. Azimova
  • M.Zh. Kizatova
  • N.K. Akhmetova
  • F.A. Makhmudov

  106-112

  2025-12-30

  Abstract views: 175 / PDF downloads: 119
• https://doi.org/10.55956/SNTV4002

  ТАҒАМДЫҚ ТАЛШЫҚТАР ҚОСЫЛҒАН ЖАРТЫЛАЙ ЕТ ФАБРИКАТТАРЫНЫҢ ТҮС КӨРСЕТКІШТЕРІН АНЫҚТАУ

  • A.K. Kurmanbekova
  • A.M. Taeva
  • I.M. Chernukha
  • B.Sh. Jetpisbayeva
  • N.K. Abilmazhinova

  33-39

  2026-03-30

  Abstract views: 124 / PDF downloads: 111