%0 Journal Article
%T APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
%A Budanina, L..
%A Vereshchagin, A..
%A Bychin, N..
%K Sour cream, mayonnaise, palm oil, the method of differential scanning calorimetry (DSC), thermogravimetrical analysis (TGA), differential thermal analysis (DTA)
%J Food Processing: Techniques and Technology
%D 2016
%N 40
%P 5
%I Kemerovo State University