Simulation of the properties of a frying composition based on ostrich oil and СО<sub>2</sub>-marjoram extract

Simulation of the properties of a frying composition based on ostrich oil and СО<sub>2</sub>-marjoram extract

The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product. The object of the research was experimental vers...

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Bibliographic Details
Main Authors: M. V. Gorbacheva, V. E. Tarasov, I. M. Chebanov
Format: Article
Language:Russian
Published: Maykop State Technological University 2021-11-01
Series:Новые технологии
Subjects:
ostrich oil
frying fats
fast food
food industry
food raw materials
со<sub>2</sub>-extract
Online Access:https://newtechology.mkgtu.ru/jour/article/view/510

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