TY  JOUR
TI  MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
KW  Milk fat
KW  solid triglycerides
KW  melting
KW  hardening
KW  transisomers of fatty acids
KW  fat base simulation
JO  Food Processing: Techniques and Technology
AU  Mamontov, A..
AU  Starovoytova, K..
AU  Tereshchuk, L..
AU  Tarlyun, M..
PY  2016
IS  43
PB  Kemerovo State University