Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shyngys Amirkhanov"'
Autor:
Assemgul Baikadamova, Yelena Yevlampiyeva, Duman Orynbekov, Berik Idyryshev, Aidyn Igenbayev, Shyngys Amirkhanov, Madina Shayakhmetova
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study developed and implemented a specific HACCP plan for the meat pate “Phirmennyi” at the small meat processing enterprise “Alteev” in Semey, Kazakhstan. The research, conducted in collaboration with the Department of Food Production T
Externí odkaz:
https://doaj.org/article/318649ffbe37486d905b6044c12216b7
Autor:
Aidyn Igenbayev, Shyngys Amirkhanov, Gulnazym Ospankulova, Serik Kardenov, Saule Baytukenova, Mohammad Ali Shariati
Publikováno v:
Potravinarstvo, Vol 16 (2022)
In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (ba
Externí odkaz:
https://doaj.org/article/042398a827a84183be4adee0f742a72e
Autor:
Aidyn Igenbayev, Gulnazym Ospankulova, Shyngys Amirkhanov, Akmaral Aldiyeva, Indira Temirova, Kumarbek Amirkhanov
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5312 (2023)
The expansion of the assortment of low-saturated-fat sausages is a trend in healthy eating, and the use of alternative ways to reduce their saturated fat content is required. This study aimed to partially substitute pork fat with 7% and 10% oleogel,
Externí odkaz:
https://doaj.org/article/cd24894b091b4367b57181bf746c9033