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
Nashr sanasi2023-05-15
Jild2
Son1
Betlar17-33
TilO‘zbek
DOI10.55475/jcgtm/vol2.iss1.2023.140

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

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