%0 Journal Article
%T STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USING VACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
%A Kulenko , V..
%A Chervetsov , V..
%A Rattur, E..
%K Aging of cream, butter, differential scanning calorimetry, thermogram, Х-ray diffraction, polymorphism,
crystalline structure

%J Foods and Raw Materials
%D 2015
%N 3
%P 5
%I Kemerovo State University