STUDY OF THE SORPTION OF VANILLIN ANION EXCHANGE RESIN

od M. K. Kyrmanaliev, U. . Zhumataeva
Izdano 2021-01-01

A PROMISING LINE OF PREPARATION OF GRAINS SAFFLOWER FOR PROCESSING

od Y. Z. Mateyev, A. A. Usmanov, S. V. Shahov, D. B. Shalginbayev, K. K. Bukharbayeva
Izdano 2021-01-01

HUMANIZATION OF EDUCATION AND HUMANITARIAN DISCIPLINES

Izdano 2021-01-01

Improving the quality of meat and canned products by production technology

od L. K. Baybolova, A. K. Khaimuldinova, Zh. B. Asirzhanova
Izdano 2022-04-01

IMPROVING THE QUALITY OF THE NATIONAL GENERAL MEAT PRODUCT OF THE NEW GENERATION

od Y. . Uzakov, M. . Kaldarbekova, F. . Akilova
Izdano 2021-01-01

Using milk-pumpkin mixture for yogurt producing

od M. K. Iztileuov, A. B. Ospanov, Zh. A. Iskakovа, O. O. Duysenbekovа
Izdano 2021-05-01

THE DEVELOPMENT OF LINGUISTIC COMPETENCE THROUGH ENRICHMENT DICTIONARY OF CHEMICAL STUDENTS BY INTERNATIONAL TERMS

od L. . Beschetnova, M. . Nizamova
Izdano 2021-01-01

Marketing trends in restaurant business

od R. V. Plokhikh, Y. A. Abenova, M. R. Smykova
Izdano 2021-01-01

Development of a method for determining the consumption of a polymer composition on the surface of abrow tissue to reduce the expansion of threads

od B. G. Alimukhamedova, S. Sh. Tashpulatov, I. V. Cherunova
Izdano 2021-12-01

MODERN WATER TREATMENT METHODS IN THE PRODUCTION OF DAIRY PRODUCTS

od M. K. Alimardanova, ZH. B. Khamzina
Izdano 2021-01-01

TO THE DETERMINATION OF THE RATIONAL PARAMETERS OF THE SEWING ROBOT

od S. . Baubekov, K. . Taukebayeva, U. . Djanahmetov, M. . Nemerebaev, A. . Yntykbai
Izdano 2021-01-01

ECOLOGICAL ESTIMATES SODIUM CHLORIDE IMPACT ON PHYSIOLOGY OF WHEAT OF CULTURES

od G. S. Sultangazieva, A. S. Berkinbaүeva, ZH. D. Alimkulova
Izdano 2021-01-01

INNOVATIVE MANAGEMENT OF TRUCKING ENTERPRISES

Izdano 2021-01-01

Application of 3D technologies in modeling the design of clothes with elements of national décor

od Sh. G. Djurayeva, S. Sh. Tashpulatov, I. V. Cherunova
Izdano 2021-10-01

Scientific justification of the co-extruded foodstuffs preparing method

od A. A. Ospanov, A. K. Timurbekova, A. T. Almaganbetova
Izdano 2021-05-01

CHARACTERIZATION OF THE NATIVE SHUBATS’ MICROFLORA BASED ON CAMEL MILK OBTAINED BY SPONTANEOUS FERMENTATION

od A. Zh. Orazov, K. K. Bozymov, T. A. Baibatyrov
Izdano 2021-01-01

DEVELOPMENT OF RECIPE AND TECHNOLOGY OF COMBINEDSEMI-FINISHED PRODUCTS

od L. . Kaimbayeva, A. . Tayeva, T. . Kulmagambetov, D. . Tapalova, M. . Fesenko, E. . Pereneseeva
Izdano 2021-01-01

Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children

od M. K. Kali, S. D. Tokayev, S. Altaiyly
Izdano 2022-04-01

Physical and mathematical model of the processes of a device for processing watermelons

od A. E. Nazimbekova, D. A. Tlevlessova, A. E. Kayrbaeva
Izdano 2022-04-01

EVALUATION OF THE QUALITY OF WHEAT FLOUR FOR MICROBIOLOGICAL DAMAGE

Izdano 2021-01-01