TY  JOUR
TI  Defining the Composition of Fat Phase in Foods
KW  Fatty acids
KW  hydrogenation
KW  trans-fatty acid
KW  safety
KW  falsification
KW  gas chromatography
KW  mass spectrometry
KW  margarine
JO  Food Processing: Techniques and Technology
AU  Serikov, M.S.
AU  Nurgaliyeva, M.T.
AU  Myrzabek, K.A.
AU  Toishimanov, M.R.
AU  Baktybayeva, F.K.
PY  2022
IS  52
PB  Kemerovo State University