INVESTIGATION OF THE EFFECT DRIED FOOD PRODUCTS ON THE PROPERTIES OF THE BUTTER MIXTURE DURING STORAGE
Oksana Vasheka, Oleksandra Niemirich, Natalia Frolova, Ihor Ustymenko*, Havrysh Andrii,
Olena Skyrda, Olena Matiyashuk, Natalia Fedak, Viacheslav Hubenia, Oleksandr Liulka
Key words: Butter mixture, Dried food products, Storage, Fat phase, Melting endoderm,
Nutritional value, Microbiological stability, Functional numbers.
