Search Results - Matibayeva, Ainur

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  1. 1
    Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

    Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly by Tultabayeva, Tamara, Tokysheva, Gulzhan, Zhakupova, Gulmira, Konysbaeva, Damilya, Mukhtarkhanova, Rauan, Matibayeva, Ainur, Mukhametov, Almas, Zamaratskaia, Galia, Makangali, Kadyrzhan

    Published in Applied sciences
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  2. 2
    Improving the organoleptic and structural-chemical properties of semi-smoked sausages

    Improving the organoleptic and structural-chemical properties of semi-smoked sausages by Serikkyzy, Mira, Jumabekova, Gulzira, Zheldybayeva, Ainur, Matibayeva, Ainur, Omirbay, Roza, Balev, Desislav

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  3. 3
    RETRACTED ARTICLE: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages

    RETRACTED ARTICLE: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages by Serikkyzy, Mira, Jumabekova, Gulzira, Zheldybayeva, Ainur, Matibayeva, Ainur, Omirbay, Roza, Balev, Desislav

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