ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS

СПИСОК ЛИТЕРАТУРЫ
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  3. Korneva, E.P., Kalmanovich, S.A., Martovshchuk, E.V., et al., Ekspertiza masel, zhirov i produktov ikh pererabotki. Kachestvo i bezopasnost´ (Examination of Oils, Fats, and Their Derivatives: Quality and Safety), ed. by V. M. Poz-nyakovskii, Novosibirsk: Izd. Sib. Univ., 2007.
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  6. Tereshchuk, L.V. and Umanskii M.S., Molochno-zhirovye kompozitsii: aspekty konstruirovaniya i ispol´zovaniya: mohografiya (Milk Fat Compositions: Aspects of Design and Usage: A Monograph), Kemerovo: Kemerovskii Tekhnologicheskii Institut Pishchevoi Promyshnlennosti, 2006.
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  8. Kühn, M.C., European Functional Foods: Challenges beyond the Regulatory Milestone, Food Highlights, 2007, no. 15, pp. 1–11.
  9. Handbook of Nutriceuticals and Functional Foods, Ed. by R. E. S. Wildman, New York: CRC Press, 2007.
  10. Rubalya, V.S. and Neelamegam, P., Antioxidant potential in vegetable oil, Research Journal of Chemistry and Environment, 2012, vol. 16, no. 2, pp. 87–94.
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