APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS
There is a need to develop methods for rapid determination of palm oil in dairy products because of the mass application of palm oil to replace milk fat. The possibility of applying thermal analysis methods to identify palm oil in emulsified fat products has been investigated in the given paper. The...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/40/15.pdf |
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