title: [Optimization of the fatty acid makeup of the culinary fats in Central Asian national recipes].
abstract: A formulation for a mixture made of mutton fat and cotton seed oil containing 20.2% of linolic and 36.5% of oleinic acid is given. The fat is stable in the culinary treatment, biologically value and may be used for preparation of national dishes.
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003296:Cooking; D003369:Cottonseed Oil / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D004355:Drug Stability; D005227:Fatty Acids / Q000032:analysis*; D007623:Kazakhstan; D009753:Nutritive Value; D012756:Sheep; D012800:Siberia
chemical_list: D003369:Cottonseed Oil; D004041:Dietary Fats; D005227:Fatty Acids
vernacular_title: K voprosu ob optimizatsii zhirnokislotnogo sostava kulinarnykh zhirov sredneaziatskikh natsional'nykh retseptur.