%0 Journal Article
%T Defining the Composition of Fat Phase in Foods
%A Serikov, M.S.
%A Nurgaliyeva, M.T.
%A Myrzabek, K.A.
%A Toishimanov, M.R.
%A Baktybayeva, F.K.
%K Fatty acids, hydrogenation, trans-fatty acid, safety, falsification, gas chromatography, mass spectrometry, margarine
%J Food Processing: Techniques and Technology
%D 2022
%N 52
%P 8
%I Kemerovo State University