![Scientific journal NRU ITMO
Series](/images/mag-ihbt.png)
Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:3 (21)
The technology of enriching composition on the basis of fat of a salmon with addition of CO2-extract of rosemary for stabilization of lipids is presented. The composition is a source of polyunsaturated fatty acids of a row an omega-3 and can be used at production of a functional food of mass consumption – bread from wheat flour.