Content iodine in sauces of type emulsion
Introduction. The scarcity of natural resources arouse a necessity to find additional sources of protein, fat, carbohydrates, and their complexes with scarce mineral compounds. Therefore, a relevant issue is to enrich the diets deficient iodine compounds through resear...
Main Authors: | M. Bakirov, M. Golovko, M. Serik, T. Golovko |
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Format: | Article |
Language: | English |
Published: |
National university of food technologies
2015-05-01
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Series: | Ukrainian Food Journal |
Subjects: | |
Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_12.pdf |
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