Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils
It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the produ...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-02-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/225530 |