(2000) Lihtorovich, S.; Nishchenko, M.; Rashevska, Tamara; Gulyy, Ivan
Structure transformations from amorphous to crystalline state in milk fat as well as its
simple purified fractions have been studied using optical and positron spectroscopy. The
crystallization of amorphous fat results in appearance of a high-intensity peak in its luminescence spectrum. Transmission and luminescence excitation spectra have been also studied at different temperatures.
