@article{MAKHILLJEAS2017121314579,
    title = {Fatty ACID Composition of Biological Active Additive},
    journal = {Journal of Engineering and Applied Sciences},
    volume = {12},
    number = {13},
    pages = {3315-3318},
    year = {2017},
    issn = {1816-949x},
    doi = {jeasci.2017.3315.3318},
    url = {https://makhillpublications.co/view-article.php?issn=1816-949x&doi=jeasci.2017.3315.3318},
    author = {Gulmira,Urishbay,Tamara,Gulzhan,Torgyn and},
    keywords = {Fatty acid composition,biological active additive,cake of wheat germ,pumpkin,linseed and sesame seeds},
    abstract = {The researchers of the study developed the formulation of biological additives for sausages, based
on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from
the cake of wheat germ, pumpkin, linseed and sesame seeds makes it possible to obtain products with increased
biological value. Each oilcake type of wheat germ, pumpkin, linseed and sesame seeds has its own peculiarities
of chemical composition.}
    }