Vol. 30 No. 10 (2024)

Articles

• Enhancing Sausage Functionality Products: A Study On Sausage With Natural Purslane Powder As An Antioxidant Additive

  Kadyrzhan Makangali*, Tamara Tultabayeva, Gulzhan Tokysheva (Author)

  1-16

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• Research Of Functional And Technological Properties Of Sausages With The Use Of Vegetable Raw Materials

  Kadyrzhan Makangali*, Gulmira Zhakupova, Daulet Aiken (Author)

  17-24

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• Study Of Physico-Chemical And Technological Properties Of Boiled Sausage With The Use Of Purslane

  Kadyrzhan Makangali*, Assem Sagandyk, Aygerim Ahkmetzhanova (Author)

  25-34

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