TY JOUR TI APPLICATION OF THERMAL ANALYSIS METHODS FOR THE COMPOSITION IDENTIFICATION OF EMULSIFIED FAT PRODUCTS KW Sour cream KW mayonnaise KW palm oil KW the method of differential scanning calorimetry (DSC) KW thermogravimetrical analysis (TGA) KW differential thermal analysis (DTA) JO Food Processing: Techniques and Technology AU Budanina, L.. AU Vereshchagin, A.. AU Bychin, N.. PY 2016 IS 40 PB Kemerovo State University