DETERMINATION OF VEGETABLE FATS IN FOOD PRODUCTS
Tightening control over the quality and safety of food products leads to an expansion of the list of standardized indicators and the regulatory framework of research methods. Despite the lack of established standards and requirements for fatty acid composition (FAC) of meat products and the content...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-01-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/23 |