NEW DATA ON THE COMPOSITION OF GROWTH MEDIUM OF FIBROUS DIAMONDS FROM THE PLACERS OF THE WESTERN URALS



The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery

Abstract The use of fats with a low melting point is attractive to the deroyal finger spring food industry, as it contributes to improving the texture, color and stability characteristics of the food.These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification.However, the partial hydrogenation pro

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