Antioxidants' effect on the storage of dairy products with high-fat content

dc.contributor.author	Grek, Olena
dc.contributor.author	Pshenychna, Tetyana
dc.contributor.author	Nikolaieva, Mariia
dc.date.accessioned	2021-12-11T12:48:04Z
dc.date.available	2021-12-11T12:48:04Z
dc.date.issued	2021
dc.description.abstract	The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined.	uk_UA
dc.identifier.citation	Grek, O. Antioxidants' effect on the storage of dairy products with high-fat content / O. Grek, T. Pshenychna, M. Nikolaieva // Food and Environment Safety. – 2021. – Vol. XX, Issue 3. – P. 256–261.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/36806
dc.language.iso	en	uk_UA
dc.subject	antioxidant	uk_UA
dc.subject	spread	uk_UA
dc.subject	storage period	uk_UA
dc.subject	кафедра технології молока і молочних продуктів	uk_UA
dc.subject	антиоксидант	uk_UA
dc.subject	спред	uk_UA
dc.subject	термін зберігання	uk_UA
dc.title	Antioxidants' effect on the storage of dairy products with high-fat content	uk_UA
dc.type	Article	uk_UA

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