ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
The relevance of the study is connected with prospects of using dry mare milk in children, dietary and preventive nutrition and determination of the optimal shelf-life by assessing the degree of oxidation of the fat component of the product. The aim of the research is to study the best possible shel...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/43/14.pdf |
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