default author photo

Oksana Tochkova

affiliation not provided to SSRN

SCHOLARLY PAPERS

1

DOWNLOADS

52

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

Evaluation of Oxidity Resistance of Milk-Containing Products Based on Blending of Vegetable Oils

Technology audit and production reserves 1(3(57)), 26-33, 2021. doi: 10.15587/2706-5448.2021.225530
Number of pages: 8 Posted: 30 Mar 2021
Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk and Artur Mykhalevych
National University of Food Technologies, National University of Food Technologies, affiliation not provided to SSRN, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 52 (1,041,696)

Abstract:

Loading...

milk-containing curd paste, milk-containing sour cream sauce, blend of vegetable oils, acid number, peroxide number