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Fedir Gladkiy

National Technical University «Kharkiv Polytechnic Institute»

Kyrpychova str., 2

Kharkiv, 61002

Ukraine

  • National Technical University «Kharkiv Polytechnic Institute»

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Technology of Culinary (Frying) Fats

EUREKA: Life Sciences, (3), 10-17 (2020). doi:10.21303/2504-5695.2020.001318
Number of pages: 8 Posted: 02 Jun 2021
Oleksiy Udovenko, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko and Ekaterina Kunitsia
National Technical University «Kharkiv Polytechnic Institute», National Technical University «Kharkiv Polytechnic Institute», National Technical University «Kharkiv Polytechnic Institute», National Technical University «Kharkiv Polytechnic Institute», National Technical University «Kharkiv Polytechnic Institute» and Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics
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Abstract:

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frying fat, esterification, acid value, oxidation, melting point, modified fat