Optimisation of fatty-acid composition of vegetable oils

dc.contributor.author	PARSHAKOVA, Lidia
dc.contributor.author	POPEL, Svetlana
dc.contributor.author	CROPOTOVA, Janna
dc.contributor.author	CONDRASHOVA, Iulia
dc.contributor.author	SOBOLEVA, Inessa
dc.date.accessioned	2019-11-06T11:00:32Z
dc.date.available	2019-11-06T11:00:32Z
dc.date.issued	2012
dc.identifier.citation	PARSHAKOVA, Lidia, POPEL, Svetlana, CROPOTOVA, Janna, CONDRASHOVA, Iulia, SOBOLEVA, Inessa. Optimisation of fatty-acid composition of vegetable oils. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 41-43. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6209
dc.description.abstract	We researched the possible way to optimise vegetable oils in terms of number and ratio of essential fatty acids. Such oil may be obtained through blending two or more vegetable oil with well-known fatty acids in proportions determined by the theory that has been empirically demonstrated.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	optimal ratio	en_US
dc.subject	essential fatty acids	en_US
dc.subject	vegetable oils	en_US
dc.title	Optimisation of fatty-acid composition of vegetable oils	en_US
dc.type	Article	en_US