Sorry, this article is only available in Русский.
THE METHODICAL ASPECTS OF ASSESSMENT OF FATTY ACID COMPOSITION OF FATS REGARDING THEIR COMPLIANCE TO PHYSIOLOGICALLY FULL-FLEDGED FOOD FAT
Petrova Svetlana Nikolaevna1, Stepycheva Natalia Vadimovna2, Vasina Natalia Alexandrovna3
1Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
2Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
3Ivanovo State University of Chemistry and Technology, first year mastership student of the Faculty of Organic Chemistry and Technology
1Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
2Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
3Ivanovo State University of Chemistry and Technology, first year mastership student of the Faculty of Organic Chemistry and Technology
Abstract
The technique of assessment of fatty acid composition of fats regarding their compliance to physiologically full-fledged food fat is developed for her use in developing fatty products of healthy food.
Keywords: dietary fat, fatty acid composition, the absolute deviation from physiologically full-fledged food fat
Category: 02.00.00 Chemistry
Article reference:
The methodical aspects of assessment of fatty acid composition of fats regarding their compliance to physiologically full-fledged food fat // Modern scientific researches and innovations. 2017. № 3 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2017/03/79168
View this article in Russian
© If you have found a violation of copyrights please notify us immediately by e-mail or feedback form.
Contact author (comments/reviews)
Write comment
You must authorise to write a comment.
Если Вы еще не зарегистрированы на сайте, то Вам необходимо зарегистрироваться: