المؤلفون: Kyrylo Samoichuk, Valentyna Verkholantseva, Nadiia Palianychka, Alexandr Kovalyov, Dmytro Dmytrevskyi, Dmytro Horielkov, Vitalii Chervonyi, Volodymyr Voitsekhivskyi

مصطلحات موضوعية: milk homogenization, hydrodynamic factors of emulsions dispersion, design analysis of homogenizers, principle of homogenizer action, homogenization hypotheses, classification of homogenizers, mechanisms of milk fat globules disruption, homogenization intensification methods

Relation: oai:zenodo.org:12166898

الاتاحة: https://doi.org/10.21303/978-9916-9850-4-5.ch3

المؤلفون: Samoichuk, Kyrylo, Самойчук, Кирило Олегович, Verkholantseva, Valentyna, Верхоланцева, Валентина Олександрівна, Palianychka, Nadiia, Паляничка, Надія Олександрівна, Kovalyov, Alexandr, Ковальов, Олександр Олександрович, Dmytrevskyi, Dmytro, Horielko, Dmytro, Chervonyi, Vitalii, Voitsekhivsky, Volodymyr

مصطلحات موضوعية: Milk homogenization, hydrodynamic factors of emulsions dispersion, design analysis of homogenizers, principle of homogenizer action, homogenization hy potheses, homogenization intensification methods, mechanisms of milk fat globules disrup tion, classification of homogenizers

وصف الملف: application/pdf

Relation: Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers. Samoichuk K., Verkholantseva V., Palianychka N., Kovalyov A. et al. Food technology progressive solutions : Collective monograph./ Priss, O., Glowacki, S., Kiurcheva, L.et al.; Priss, O. (Ed.). Tallinn: Scientific Route OÜ, 2024. Pp.48 – 92. References 39; http://elar.tsatu.edu.ua/handle/123456789/17661

الاتاحة: http://elar.tsatu.edu.ua/handle/123456789/17661