Analysis of DSC (differential scanning calorimetry) thermograms of milk fat

Autor: Maltam Shamilova, Sevinj Hajiyeva

Publikováno v: Technology audit and production reserves; Vol. 5 No. 3(61) (2021): Chemical engineering; 36-39
Technology audit and production reserves; Том 5 № 3(61) (2021): Химическая инженерия; 36-39
Technology audit and production reserves; Том 5 № 3(61) (2021): Хімічна інженерія; 36-39
Technology Audit and Production Reserves, Vol 5, Iss 3(61), Pp 36-39 (2021)

The object of current research is the oxidation and melting properties of milk fat samples in different heating rates. One of the most problematic issues is the evaluation dependence of temperature and oxidation time regarding to heat flow, and the e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::699ee36c4203268c194c392ee1a6c059
http://journals.uran.ua/tarp/article/view/242804