Identification and consuming properties of the dairy bu
- Autores: Svyatkina L.I1, Andruhova V.Y.1
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Afiliações:
- Edição: Nº 4 (2015)
- Páginas: 18-20
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289041
- ID: 289041
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Resumo
Identification of an oil phase of seven casual samples of the butter marketed in Irkutsk was carried out. For research it is fat - acid structure the method of capillary gas-liquid chromatography had been us. Falsification fatly - acid structure of an oil phase by vegetable fats for six samples of butter that did not correspond to the declared name of production are detect.
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Bibliografia
- Версан В.Г. Качество и рост реального сектора экономики // Стандарты и качество. 2014. № 5. С. 6-9.
- [Электронный ресурс] : сайт. - URL: http://www.ripi-test.ru/molochnye-produkty/1770-slivochnoe-maslo.
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