Evaluation of the structure and quality of food emulsions based on coconut oil by the thermally stimulated depolarization.
| Autor: | Zarko, V. I.1, Polischuk, G. E.2, Goncharuk, O. V.1 iscgoncharuk@meta.ua |
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| Zdroj: | Chemistry, Physics & Technology of Surface / Khimiya, Fizyka ta Tekhnologiya Poverhni. 2013, Vol. 4 Issue 3, p333-339. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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