TY  JOUR
TI  FORMULA OPTIMIZATION OF SPREAD FAT COMPOSITIONS
KW  Fat consumption
KW  nutritional status
KW  saturated
KW  monounsaturated
KW  polyunsaturated fatty acids
KW  balanced fat composition
KW  fat base construction
JO  Food Processing: Techniques and Technology
AU  Tereshchuk, L..
AU  Mamontov, A..
AU  Kraeva, K..
AU  Subbotina, M..
PY  2014
IS  35
PB  Kemerovo State University