INVESTIGATION OF QUALITATIVE INDICATORS OF A FUNCTIONAL CREAMY VEGETABLE SPREAD DURING STORAGE

Zhanat Tuyakbayeva*, Nazym Alzhaxina, Zhansaya Zhadrassyn, Magzhan Matai, Nurzhan Muslimov

Key words: Creamy-vegetable spread, Oxidation, Peroxide value, Acid value, Acidity, Shelf life.

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Journal of Hygienic Engineering and Design