| Autor: |
Samoĭlov AV, Kochetkova AA, Severinenko SM, Baĭkov VG |
| Jazyk: |
ruština |
| Zdroj: |
Voprosy pitaniia [Vopr Pitan] 2008; Vol. 77 (3), pp. 74-8. |
| Abstrakt: |
Information about the development of a method of fatty basis of food inverse emulsion (spread) modeling is given in the article. Theoretical substantiation of creation of a balanced fatty product of functional purpose is described in the article. Practical research results of spread fatty basis creation from palm, soya and rape oil are presented. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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