Browsing by Author "Rskeldiev, B.A."

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Development of sausage with protein supplements

Abzhanova, Sh.; Baibolova, L.K.; Rskeldiev, B.A.; Berdigaliuly, S. (Almaty technological university, 2018)

In this article is presented the technology of meat production products combined dietary and therapeutic and prophylactic purpose with an optimal calcium and iron. In modern conditions the development of market economy ...
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 ...
Research of the impact of a vegetable protein composition on the functional and technological properties of national meat products

Abzhanova, Sh.А.; Bulambayeva, A.A.; Zhetpisbaeva, B.Sh.; Kozhakhiyeva, M.O.; Matibayeva, A.I.; Serikkyzy, M.S.; Rskeldiev, B.A. (Almaty technological university, 2018)

The purpose of this research was to study the impact of a vegetableprotein composition on the functional and technological properties of national meat products. The paper showed the modern ways to improve the quality and ...

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