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Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8776
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dc.contributor.authorRashevska, Tamara-
dc.contributor.authorGulyy, Ivan-
dc.contributor.authorPryadko, Nikolai-
dc.contributor.authorNishchenko, M.-
dc.contributor.authorLihtorovich, S.-
dc.date.accessioned2013-07-03T11:36:23Z-
dc.date.available2013-07-03T11:36:23Z-
dc.date.issued2001-
dc.identifier.citationIndentification of moisture: nanoparticles in the butter submicrostructure / T. Rashevskaya, I. Gulyi, N. Pryadko and other // E-MRS Spring Meeting : Book of Abstracts. - Strasbourg, France, 2001. - P. 38.uk_UK
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/8776-
dc.description.abstractBy means of the elcectron microscopy study of the butter samples obtained by freezing-and-cleavage teehnique we have shown that their submicrostructure contains spherical particles, 2 to 100 nm in diameter, which can also aquire anisotropic shapes.uk_UK
dc.language.isoenuk_UK
dc.subjectbutteruk_UK
dc.subjectsubmicrostructureuk_UK
dc.subjectmoistureuk_UK
dc.subjectсливочное маслоuk_UK
dc.subjectсубмикроструктураuk_UK
dc.subjectвлагаuk_UK
dc.subjectвершкове маслоuk_UK
dc.subjectсубмікроструктураuk_UK
dc.subjectвологаuk_UK
dc.subjectкафедра теплоенергетики та холодильної техніки-
dc.subjectкафедра технології молока і молочних продуктів-
dc.titleIndentification of moisture: nanoparticles in the butter submicrostructureuk_UK
dc.typeThesisuk_UK
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