THERMAL ANALYSIS OF FATS USING THE «TERMOSCAN» UNIT
This article describes the installation of «Termoscan». This device allows us to study fats of different origin on thermal effects (in the temperature range from minus 9 °C to plus 60 °C) during their heating and cooling. Differential thermograms of heating and cooling of milk fat, pork fat and SOYU...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/46/8.pdf |
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