title: [Some aspects of the modeling balanced fetacidic structure in sprets].
abstract: Information about the development of a method of fatty basis of food inverse emulsion (spread) modeling is given in the article. Theoretical substantiation of creation of a balanced fatty product of functional purpose is described in the article. Practical research results of spread fatty basis creation from palm, soya and rape oil are presented.
authors.forename: A V
authors.initials: AV
authors.lastname: Samoĭlov
authors.forename: A A
authors.initials: AA
authors.lastname: Kochetkova
authors.forename: S M
authors.initials: SM
authors.lastname: Severinenko
authors.forename: V G
authors.initials: VG
authors.lastname: Baĭkov
mesh_terms: D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005504:Food Analysis; D008962:Models, Theoretical; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D005227:Fatty Acids; D010938:Plant Oils