Speed changes of hydrolysis and oxidation of lipids at storage fish products with application food additives on the basis of dairy acid
Annotation
Speed changes of hydrolysis and oxidation of lipids at storage fish products with entering food additives on the basis of dairy acid Dilaktin Forte and Dilaktin Forte Plus is investigated. On the basis of results of the spent researches it is established that minimum of the reaction rate constants of oxidation and hydrolysis of lipids was for fish products in oil with addition of food additives on the basis of dairy ac-id Dilaktin Forte Plus.
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