Improving the quality of fatty foods

By Nargiza Sabirova

The monograph is aimed at studying both the main indicators and physico-chemical characteristics of vegetable oils and water factors for the production of shortening liquids and, on this basis, improving the production of such solids with their subsequent intended use. The role and importance of vegetable oils and fats, as well as products of their processing, on the formation of quality and physicochemical characteristics of shortening fats is established.

• Format: Paperback
• Language: English
• ISBN: 620972406X
• ISBN13: 9786209724060
• Release Date: March 2026
• Publisher: Our Knowledge Publishing
• Length: 80 Pages
• Weight: 0.26 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"