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Optimisation of fatty-acid composition of vegetable oils

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dc.contributor.author PARSHAKOVA, Lidia
dc.contributor.author POPEL, Svetlana
dc.contributor.author CROPOTOVA, Janna
dc.contributor.author CONDRASHOVA, Iulia
dc.contributor.author SOBOLEVA, Inessa
dc.date.accessioned 2019-11-06T11:00:32Z
dc.date.available 2019-11-06T11:00:32Z
dc.date.issued 2012
dc.identifier.citation PARSHAKOVA, Lidia, POPEL, Svetlana, CROPOTOVA, Janna, CONDRASHOVA, Iulia, SOBOLEVA, Inessa. Optimisation of fatty-acid composition of vegetable oils. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 41-43. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6209
dc.description.abstract We researched the possible way to optimise vegetable oils in terms of number and ratio of essential fatty acids. Such oil may be obtained through blending two or more vegetable oil with well-known fatty acids in proportions determined by the theory that has been empirically demonstrated. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject optimal ratio en_US
dc.subject essential fatty acids en_US
dc.subject vegetable oils en_US
dc.title Optimisation of fatty-acid composition of vegetable oils en_US
dc.type Article en_US


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