info@biomedres.us   +1 (502) 904-2126   One Westbrook Corporate Center, Suite 300, Westchester, IL 60154, USA   Site Map
ISSN: 2574 -1241

Impact Factor : 0.548

Menu

  Submit Manuscript

Mini ReviewOpen Access

Indicators Providing Quality and Safety of Food Products

Volume 5 - Issue 5

NK Majidova1*, NN Sabirova1, KK Sattarov2 and KH Majidov3

  • Author Information Open or Close
    • 1Department of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia
    • 2Scientific employee of the basic doctoral institution, Bukhara Engineering-Technological Institute, Uzbekistan, Asia
    • 3Doctor of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia

    *Corresponding author: NK Majidova, Department of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia

Received: June 13,, 2018;   Published: June 20, 2018

DOI: 10.26717/BJSTR.2018.05.001260

Full Text PDF

To view the Full Article   Peer-reviewed Article PDF

Abstract

The analysis and evaluation of fats used for food production has been carried out. The quality and nutritional value and safety of food products are determined. The characteristics of the acid composition and energy value of oils and fats are given.

Keywords: Fats; Variety; Quality; Acid composition; Nutritional value and safety; Biological value; Hygienic requirements

Abstract| Introduction| References|

Track Your Article

Member In


View More
Newsletter

Archive


News & Events

  • Submissions are now open for NEXT ISSUE (VOLUME 56 – ISSUE 3), APRIL – 2024 Submit Now

Subject Area

e-books

Reprints

Video Articles