ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER

СПИСОК ЛИТЕРАТУРЫ
  1. Tverdokhleb G.V. Fazovye izmeneniya molochnogo zhira v formirovanii konsistentsii slivochnogo masla. Avtoreferat dokt. diss. [Phase changes of butterfat in forming the consistency of butter. Abstract of the doctoral thesis]. Moscow, 1962. 30 p.
  2. Chervetsov V.V., Galstyan A.G., Kuzin A.A. and Rattur E.V. Sposob potochnogo dvukhstadiynogo sozrevaniya slivok dlya polucheniya slivochnogo masla [Method for flow two-stage aging of cream for butter production]. Patent RF, no. 2531239, 2014.
  3. Hemminger W. and Hohne G. Calorimetry. Fundamentals and practice. Weinheim: Verlag Chemie, 1984. 176 p.
  4. Hemminger W., Hohne G. and Flammersheim H. Differential scanning calorimetry. 2nd edn. Berlin: Springer, 2003. 298 p.
  5. Brown M. Introduction to thermal analysis. Techniques and applications. 2nd edn. Dordrecht: Kluer Academic Publishers, 2001. 264 p.
  6. Latton E. The polymorphism of glycerides progress in the milk fat. In Lipids. Vol. 8. London: Pergamon Press Ltd., 1954, pp. 18–56.
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