TY  JOUR
TI  APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
KW  Sour cream
KW  mayonnaise
KW  palm oil
KW  the method of differential scanning calorimetry (DSC)
KW  thermogravimetrical analysis (TGA)
KW  differential thermal analysis (DTA)
JO  Food Processing: Techniques and Technology
AU  Budanina, L..
AU  Vereshchagin, A..
AU  Bychin, N..
PY  2016
IS  40
PB  Kemerovo State University