Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products by Berik Idyryshev, Alibek Muratbayev, Marzhan Tashybayeva, Assem Spanova, Shyngys Amirkhanov, Assel Serikova, Zhaksylyk Serikov, Laila Bakirova, Madina Jumazhanova, Aigerim Bepeyeva

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Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty by Assem Spanova, Almagul Nurgazezova, Maksim Rebezov, Gulnur Nurymkhan, Zhanna Assirzhanova, Galiya Kazhibayeva, Bakhytkul Assenova, Samat Kassymov, Ayaulum Mustafayeva, Zhibek Atambayeva

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Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products by Berik Idyryshev, Almagul Nurgazezova, Zhanna Assirzhanova, Assiya Utegenova, Shyngys Amirkhanov, Madina Jumazhanova, Assemgul Baikadamova, Assel Dautova, Assem Spanova, Assel Serikova

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