The constructive peculiarities of making oil product for functional nutrition in the form of sauce-dressing providing the necessary ratio of polyunsaturated fatty acids due to rapeseed-linseed blending enriched by the introduction of spicyaromatic plant - ginger (Zingiber officinale Roscoe) are reproduced in the article.
sauce-dressing, ginger root, essential oil compound composition, antimicrobial activity, rapeseed oil, linseed oil, blending, polyunsaturated fatty acids
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