Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov, Anuarbek Suychinov, Natalya Semenova, Yaroslav Rebezov, Olga Gorelik & Oksana Zinina·Annual Research & Review in Biology·2017
This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amoun...
Open access
Research Article10.9734/ARRB/2017/34413
Sergazy Duyssembaev, Ainur Serikova, Eleonora Okuskhanova, Nadir Ibragimov, Nailya Bekturova, Nurgul Ikimbayeva, Yaroslav Rebezov, Olga Gorelik & Malika Baybalinova·Annual Research & Review in Biology·2017
Cs-137 was measured in the soil, vegetation, water, milk and meat samples taken from five different settlements around the Semipalatinsk nuclear test site (SNTS) (Kazakhstan). The settlements of Sarzhal, Kainar, Akzhar, Novopokrovka and Karkaraly belong to extreme, very high, ver...
Open access
Research Article10.9734/ARRB/2017/35239
Eleonora Okuskhanova, Farida Smolnikova, Samat Kassymov, Oksana Zinina, Ayaulym Mustafayeva, Maksim Rebezov, Yaroslav Rebezov, Diana Tazeddinova, Zulfiya Galieva & Nikolai Maksimiuk·Annual Research & Review in Biology·2017
In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios...
Open access
Research Article10.9734/ARRB/2017/33337