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• https://doi.org/10.55956/XKGK4405

  DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES

  • Z.T. Nurseytova
  • G.Zh. Nurynbetova
  • B.Zh. Muldabekova
  • S.N. Myrzaly
  • M.A. Yakiyayeva

  75-81

  2025-06-30

  Abstract views: 275 / PDF downloads: 186
• 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/XKZJ7005

  INFLUENCE OF VARIOUS STARTER CULTURES ON THE DYNAMICS OF FERMENTATION, MICROBIOLOGICAL ACTIVITY AND MOISTURE-HOLDING CAPACITY OF SEMI-SMOKED SAUSAGE PRODUCTS

  • М. Iliyaskyzy
  • L.A. Kaimbaeva
  • E.M. Imanova
  • А.R. Asenov
  • Y.М. Seisembay

  59-70

  2026-09-30

  Abstract views: 69 / PDF downloads: 58
• https://doi.org/10.55956/THZV8814

  RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT

  • M. Iliaskyzy
  • Y.M. Uzakov
  • L.A. Kaimbaeva
  • Sh.Y. Kenenbai
  • L.K. Kalashinova
  • U.Ch. Chomanov

  64-74

  2025-06-30

  Abstract views: 341 / PDF downloads: 179
• https://doi.org/10.55956/QCYL6055

  RESEARCH ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF FORTIFIED SAUSAGE PRODUCTS

  • A.M. Taeva
  • A.Kh. Beisembaeva
  • N.K. Abilmazhinova
  • A.K. Kurmanbekova
  • M.A. Absalimova

  73-87

  2026-06-30

  Abstract views: 133 / PDF downloads: 85