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• The study of the nutritional and biological value of functional semi-finished fish products "fish balls"

  Galiya Utebekova, Nursulu Akhmetova, Galina Gurinovich

  43-54

  2023-01-10

• The quality characteristics of sausage prepared from different ratios of fish and duck meat

  Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi

  26-32

  2021-01-28

• The use of secondary fish raw materials from silver carp in the technology of structuring agents

  Anastasiia Ivaniuta, Alina Menchynska, Natalia Nesterenko, Nataliia Holembovska, Viktor Yemtcev, Yevheniia Marchyshyna, Yuliya Kryzhova, Elena Ochkolyas, Оksana Pylypchuk, Valentyna Israelian

  546-554

  2021-06-28

• Analysis of the possibility of fish and meat raw materials combination in products

  Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yuliiа Matsuk

  647-655

  2020-08-28

• The study of physicochemical and technological properties of boiled sausage recommended for the older adults

  Gulzhan Tokysheva, Tamara Tultabayeva, Rauan Mukhtarkhanova, Gulmira Zhakupova, Viktoriya Gorbulya, Mukhtarbek Kakimov, Kadyrzhan Makangali

  16-29

  2023-01-10

• The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

  Zhuldyz Zharylkasynova, Galiya Iskakova, Meruyet Baiysbayeva, Assel Izembayeva, Anton Slavov

  603-621

  2022-09-14