المؤلفون: Budanina L.N., Vereshchagin A.L., Bychin N.V.

المصدر: Техника и технология пищевых производств, Vol 38, Iss 3, Pp 133-138 (2015)

مصطلحات موضوعية: butter, palm oil, differential scanning calorimetry (dsc) method, thermal gravimetric analysis (tga), differential thermal analysis (dta), Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://fptt.ru/stories/archive/38/21.pdf; https://doaj.org/toc/2074-9414; https://doaj.org/toc/2313-1748

URL الوصول: https://doaj.org/article/453a9438a80b4d9389f01949ee4f4209