Research of the influence of the recipe composition on the oxidative stability of direct type emulsion products | Zhakava | Food Industry: Science and Technology

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Zhakava Ch.I., Pchelnikova A.V., Babodey V.N. Research of the influence of the recipe composition on the oxidative stability of direct type emulsion products. Food Industry: Science and Technology. 2024;17(3):41-48. (In Russ.) https://doi.org/664.31

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ISSN 2073-4794 (Print)

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About the Authors

Ch. I. Zhakava
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus

Zhakava Christina Ivanovna - PhD (Technical), scientific secretary

29, Kozlova str., 220037, Minsk

A. V. Pchelnikova
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus

Pchelnikova Anna Vladimirovna - researcher of the department of technology confectionery and fat-and-oil products

29, Kozlova str., 220037, Minsk

V. N. Babodey
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus

Babodey Valentina Nikolaevna - head of the department of technology confectionery and fat-and-oil products

29, Kozlova str., 220037, Minsk

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