Browsing by Author "Mukhtarkhanova, R.B."

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Development of Technology for Multicomponent Brine

Abzhanova, Sh.А.; Baibolova, L.K.; Matibayeva, A. I.; Zhetpisbaeva, B.Sh.; Rskeldiev, B.A.; Mukhtarkhanova, R.B. (Almaty technological university, 2017)

This article describes the development of the technology of multi-component brine from soy and pumpkin juice. To create a new recipe sausages and meat semi-finished products used supplements that have a beneficial effect ...
Study of the qualitative composition of combined milk

Kozhabekova, G.А.; Mukhtarkhanova, R.B.; Shingisov, A.U. (Almaty technological university, 2022-1)

The article presents the results of a study of combined milk. According to the organoleptic evaluation, combinations of cow's and mare's milk were selected in the ratio of 50:50 and 80:20, according to the revealed ...
The Use of Antioxidants in the Meat Industry

Abzhanova, Sh.А.; Abilmazhinova, N.K.; Tayeva, A.M.; Baybolova, L.K.; Mukhtarkhanova, R.B. (Almaty technological university, 2015)

The food - one of the most important factors of communication of the person with environment. However the sharp deterioration of an ecological situation connected with technical progress affected quality of the food consumed ...

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