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• https://doi.org/10.55956/JBED1486

  STUDY OF THE BIOLOGICAL AND NUTRITIONAL VALUE OF PROTEIN–FAT EMULSIONS OBTAINED FROM POULTRY BY-PRODUCTS

  • Guldana Kapasheva
  • Okuskhanova A. K.
  • Suichinov E.K.
  • Zh.S. Yesimbekov

  8-15

  2026-03-31

  Abstract views: 137 / PDF downloads: 91
• https://doi.org/10.55956/

  DEVELOPMENT OF TECHNOLOGY FOR MUTTON CHUNK MEAT DISHES

  • A.Zh. Makuatova
  • Ya.M. Uzakov

  263-268

  2025-05-08

  Abstract views: 174 / PDF downloads: 124
• https://doi.org/10.55956/NJTE1112

  PRODUCTION OF ARTEMIA AS AN OPTIMAL FOOD RESOURCE FOR REARING FISH LARVAE PRODUCTION OF ARTEMIA AS AN OPTIMAL FOOD RESOURCE FOR REARING FISH LARVAE

  • M.B. Sadykova

  246-254

  2025-02-20

  Abstract views: 113 / PDF downloads: 41