Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8940
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dc.contributor.authorRashevska, Tamara-
dc.date.accessioned2013-07-05T06:51:09Z-
dc.date.available2013-07-05T06:51:09Z-
dc.date.issued1997-
dc.identifier.citationRashevska, T. Electro-microscopic investigations of the structure of butter with inulin / T. Rashevska // International Workshop on inulin as medicine & food ingredient : book of abstracts. – Kiev, 1997. – P. 32.uk_UK
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/8940-
dc.description.abstractElectro-microscopic investigations exposed the inulin's influence on the microstructure, its role in the formation of butter's plastically consistency.uk_UK
dc.language.isoenuk_UK
dc.subjectbutteruk_UK
dc.subjectinulinuk_UK
dc.subjectmicrostructureuk_UK
dc.subjectсливочное маслоuk_UK
dc.subjectинулинuk_UK
dc.subjectмикроструктураuk_UK
dc.subjectвершкове маслоuk_UK
dc.subjectінулінuk_UK
dc.subjectмікроструктураuk_UK
dc.subjectкафедра технології молока і молочних продуктів-
dc.titleElectro-microscopic investigations of the structure of butter with inulinuk_UK
dc.typeThesisuk_UK
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