DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
Taking into account an increasing scale of dairy product adulteration a wide range of modern and classical methods of examination are used to identify that the butter is real. Methods of thermal analysis are rarely used because it is necessary to pre-cool the samples to -100˚C. Of thermal methods of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/38/21.pdf |
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