V. V. Illarionova
Institute of Food and Processing Industry, FSBEI HE «Kuban State Technological University»
Russian Federation

Vera V. Illarionova, Dr. Sci. (Eng.), professor, Department of Technology of fats, cosmetics and expertise, processes and apparatus

2 Moskovskaya str., Krasnodar, 350072

tel.: +7 (861) 259 65 92

O. S. Kruglaya
Institute of Food and Processing Industry, FSBEI HE «Kuban State Technological University»
Russian Federation

Oksana S. Kruglaya, Postgraduate student, Department of Technology of Fats, Cosmetics, Commodity Science, Processes and Apparatuses

2 Moskovskaya str., Krasnodar, 350072

tel.: +7 (861) 259 65 92

A. A. Lobanov
Institute of Food and Processing Industry, FSBEI HE «Kuban State Technological University»
Russian Federation

Alexander A. Lobanov, Ph.D. (Eng.), Associate Professor, Department of Technology of Fats, Cosmetics, Commodity Science, Processes and Apparatus

2 Moskovskaya str., Krasnodar, 350072

Yu. Sh. Yusupova
Institute of Food and Processing Industry, FSBEI HE «Kuban State Technological University»
Russian Federation

Yuliya Sh. Yusupova, Postgraduate student, Department of Technology of Fats, Cosmetics, Commodity Science, Processes and Apparatus

2 Moskovskaya str., Krasnodar, 350072

E. A. Verbitskaya
Institute of Food and Processing Industry, FSBEI HE «Kuban State Technological University»
Russian Federation

Elena A. Verbitskaya, Ph.D. (Eng.), Associate Professor, Department of Technology of Fats, Cosmetics, Commodity, Science, Processes and Apparatus

2 Moskovskaya str., Krasnodar, 350072

tel.: +7 (861) 259 65 92