8.
Sousa Carla. Inflorescences of Brassicacea species as source of bioactive
compounds. A comparative study / Sousa Carla, Taveira Marcos, Valentão Patricia,
Fernandes Fátima, Pereira José A., Estevinho Leticia, Bento Albino , Ferreres
Federico, Seabra Rosa M., Andrade Paula B. // Food Chem. – 2008. – 110. – № 4. – Р.
953-961.
9.
Kozyn N. I. Chemistry and commodity science of edible fats / N. I. Kozyn,
M.: State publishing house of trade literature, 1958. - 671 p.
10.
Dorokhovych A. Storage of flour concisely / Dorokhovych A., N. Oleksiienko
/ / food and processing industry. - 1998. - № 5. - p. 24-25.
11.
Soboleva M. I. Storage of confectionery products / M. I. Soboleva. - Moscow:
Economy, 1966. - 96 p.
12.
Sirohman І. B. Confectionery products from non-traditional raw materials / S.
V. Sirohman. – K.: Tehnika, 1987. - 197 p –
13.
Skokan L. E. Scientific approach to the problem of determining the optimal
shelf life of confectionery products / L. E. Skokan // Food industry. - 1999. - № 3. - p.
10.
14.
Dorokhovych A. Instead of margarine-anhydrous vegetable fat / A.
Dorokhovych, N. Oleksiienko, N. Savchuk, O. Yatchenko, O. Diadechko // Food and
processing industry. - 1998. - № 6. - p. 19-20.
- 1666 -