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• https://doi.org/10.55956/GRQA4117

  IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT

  • A.Zh. Orazov
  • A.S. Zhumagalieva
  • Zh.Zh. Koishieva
  • L.A. Nadtochii

  128-139

  2024-09-30

  Abstract views: 167 / PDF downloads: 57
• 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: 315 / PDF downloads: 157
• 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: 31 / PDF downloads: 18
• https://doi.org/10.55956/QQXT6666

  EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE

  • А.M. Muratbayev
  • K.S. Bekbayev
  • B. Kalemshariv
  • A.A. Melissova
  • A.D. Daiyrbekova

  144-156

  2026-09-30

  Abstract views: 28 / PDF downloads: 19