*Corresponding author:NK Majidova, Department of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia
Received: June 13,, 2018; Published: June 20, 2018
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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