TY  JOUR
TI  STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
KW  Aging of cream
KW  butter
KW  differential scanning calorimetry
KW  thermogram
KW  Х-ray diffraction
KW  polymorphism,
crystalline structure

JO  Foods and Raw Materials
AU  Kulenko , V..
AU  Chervetsov , V..
AU  Rattur, E..
PY  2015
IS  3
PB  Kemerovo State University