Study of the qualitative and quantitative composition of vegetable and milk fats by chemical and physico-chemical methods

Abduganiyev, Bakhtiyor Y., Askarov, Ibragim R.

Товарлар кимёси ва халқ табобати · 2023-yil

Annotatsiya

The chemical composition of margarine, a mixture of margarine with butter and butter was investigated using chromatomass spectrometry for identification for customs purposes. At the same time, the cholesterol substance contained in them was determined as the main indicator. The study showed that margarine does not contain cholesterol, and in a mixture of margarine with butter, the cholesterol content is 0.06 mg / g and in butter 2.66 mg / g. Margarine and a mixture of margarine and butter are classified in group 15, and butter in group 04 of HS codes.

Maqola ma’lumotlari
MualliflarAbduganiyev, Bakhtiyor Y., Askarov, Ibragim R.
JurnalТоварлар кимёси ва халқ табобати
NashriyotТабобат академияси
ISSN2181-2977
Nashr sanasi2023-05-15
Jild2
Son1
Betlar17-33
TilIngliz
Ilmiy sohaKimyo
DOI10.55475/jcgtm/vol2.iss1.2023.140
Indeksga qo‘shilgan2026-08-26

DOI: 10.55475/jcgtm/vol2.iss1.2023.140 · Maqolaning asl sahifasi

Kalit so‘zlar

Маргарин, смесь маргарина и сливочного масла, сливочное масло, холестерин, хроматомасс спектрометрия, Margarine, a mixture of margarine and butter, butter, cholesterol, chromatography mass spectrometry, Margarin, margarin va sariyogʻ omixtasi, sariyogʻ, xolesterin, xromatomass spektrometriya

Ilmiy soha

Kimyo

Iqtibos keltirish

APAAbduganiyev, Bakhtiyor Y., & Askarov, Ibragim R. (2023). STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS. Товарлар кимёси ва халқ табобати, 2(1), 17-33. https://doi.org/10.55475/jcgtm/vol2.iss1.2023.140
GOST (OAK)Abduganiyev, Bakhtiyor Y., Askarov, Ibragim R. STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS // Товарлар кимёси ва халқ табобати. – 2023. – T. 2, № 1. – P. 17-33. – DOI: 10.55475/jcgtm/vol2.iss1.2023.140.
MLAAbduganiyev, Bakhtiyor Y., and Askarov, Ibragim R. “STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS.” Товарлар кимёси ва халқ табобати, 2(1), 17-33, 2023. https://doi.org/10.55475/jcgtm/vol2.iss1.2023.140
ChicagoAbduganiyev, Bakhtiyor Y., and Askarov, Ibragim R. “STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS.” Товарлар кимёси ва халқ табобати, 2(1), 17-33 (2023). https://doi.org/10.55475/jcgtm/vol2.iss1.2023.140
HarvardAbduganiyev, Bakhtiyor Y., and Askarov, Ibragim R (2023) ‘STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS’, Товарлар кимёси ва халқ табобати, 2(1), 17-33. https://doi.org/10.55475/jcgtm/vol2.iss1.2023.140
BibTeX
@article{abduganiyevbakhtiyory2023,
  title = {STUDY OF THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF VEGETABLE AND MILK FATS BY CHEMICAL AND PHYSICO-CHEMICAL METHODS},
  author = {Abduganiyev, Bakhtiyor Y. and Askarov, Ibragim R.},
  journal = {Товарлар кимёси ва халқ табобати},
  year = {2023},
  volume = {2},
  number = {1},
  pages = {17-33},
  doi = {10.55475/jcgtm/vol2.iss1.2023.140},
  url = {https://doi.org/10.55475/jcgtm/vol2.iss1.2023.140}
}

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