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Simulation of the properties of a frying composition based on ostrich oil and СО<sub>2</sub>-marjoram extract
The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product. The object of the research was experimental vers...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Maykop State Technological University
2021-11-01
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| Colecção: | Новые технологии |
| Assuntos: | |
| Acesso em linha: | https://newtechology.mkgtu.ru/jour/article/view/510 |
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