The #analysis and evaluation of fats used for food production has been
carried out. The quality and nutritional value and #safety of foodproducts are determined. The characteristics of the acid composition and #energy value of oils and fats are given.The analysis and evaluation of
fats used for food production has been carried out. The quality and #nutritional value and safety of food
products are determined. The characteristics of the acid composition and
energy value of oils and fats are given.
For more articles on BJSTR Journals please click here: https://biomedres.us/
For more Biomedical Science Articles on BJSTR
Indicators Providing Quality and Safety of Food Products by NK Majidova in BJSTR
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.