The study of physicochemical and technological properties of boiled sausage recommended for the older adults.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 16, doi. 10.5219/1806
- By:
- Publication type:
- Article
Works by Tokysheva, Gulzhan
Results: 8
1
2
The potential of goat meat as a nutrition source for schoolchildren.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 398, doi. 10.5219/1763
- By:
- Publication type:
- Article
3
ENHANCING SAUSAGE FUNCTIONALITY PRODUCTS FOR SCHOOL-AGE CHILDREN: A STUDY ON GOAT AND CAMEL MEAT WITH NATURAL PURSLANE POWDER AS AN ANTIOXIDANT ADDITIVE.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2023, v. 126, n. 11, p. 6, doi. 10.15587/1729-4061.2023.290091
- By:
- Publication type:
- Article
4
Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 21, p. 9986, doi. 10.3390/app14219986
- By:
- Publication type:
- Article
5
Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 18, p. 10462, doi. 10.3390/app131810462
- By:
- Publication type:
- Article
6
IMPLEMENTATION OF BIOLOGICAL ACTIVE COMPOUND BIO-AP-IRGA: CHEMICAL FEATURES OF ENRICHED YOGURT AND COTTAGE CHEESE.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 132, n. 11, p. 42, doi. 10.15587/1729-4061.2024.315182
- By:
- Publication type:
- Article
7
The study of physicochemical and technological properties of boiled sausage recommended for the older adults.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 16, doi. 10.5219/1806
- By:
- Publication type:
- Article
8
The potential of goat meat as a nutrition source for schoolchildren.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 398, doi. 10.5219/1763
- By:
- Publication type:
- Article