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Information × Registration Number 0301U000153, 0199U003146 , R & D reports Title The formation of amorfhous- crystalline structure under the rapid colidify milk fat and butter popup.stage_title Дослідження закономірностей формування аморфно-кристалічної структури при надшвидкому направленому твердінні масла Head Rashevs'ka Tamara Oleksiyivna, Registration Date 24-01-2001 Organization Ukrainian state university of food technologies popup.description2 Regimes for amorhization of the milk fats surface layer under the rapid directional solidification are found on the basis of positron-annihilation studies. The influence of the reqimes on the milk fats resistance to oxydation processes and defect structure (subnanovoids) in the butter were studied Product Description popup.authors popup.nrat_date 2020-04-02 Close