How to Cite
Mukaddamkhon, G. . . (2024). DISCUSSION OF THE OXIDATION STABILITY OF OLIVE OIL VARIETIES . Confrencea, 7(7), 165–169. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/1479
Abstract
Olive oil is a plant product consisting of a single ingredient, and, in
addition, no animal products are added during the production of olive oil. The article
examines the change and oxystability of olive oil of local origin.
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Copyright (c) 2024 Gulyamova Mukaddamkhon