Effect nanoparticles of emulsions for drinks on their quality and safety

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.date.accessioned2015-05-12T13:26:04Z
dc.date.available2015-05-12T13:26:04Z
dc.date.issued2015
dc.description.abstractSome foods, especially beverages that are made using emulsions containing 1–1000 nm particle size and treated as objects of classical colloid chemistry. Of great importance for the stability of these products is the size of the particles. In the case where known information about the particle size emulsion, then you can control their stability and quality.uk_UA
dc.identifier.citationLugovska, O. Effect nanoparticles of emulsions for drinks on their quality and safety / O. Lugovska, V. Sidor // University-Industry educational and training initiatives : virtual conference, 7-8 May 2015. – Access mode : https://www.food-sta.eu/sites/default/files/publication_abstracts/Abstracts_Oksana-Lugovska%20nanoparticles%20of%20emulsions%20for%20drinks%20.pdfuk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/20300
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.subjectстабільністьuk_UA
dc.subjectемульсіяuk_UA
dc.subjectстабілізаторuk_UA
dc.subjectчасткиuk_UA
dc.subjectфазаuk_UA
dc.subjectгомогенізаторuk_UA
dc.subjectстабильностьuk_UA
dc.subjectстабилизаторuk_UA
dc.subjectэмульсияuk_UA
dc.subjectчастицыuk_UA
dc.subjectгомогенизаторuk_UA
dc.subjectstabilityuk_UA
dc.subjectemulsionuk_UA
dc.subjectstabilizeruk_UA
dc.subjectparticleuk_UA
dc.subjectphaseuk_UA
dc.subjecthomogenizeruk_UA
dc.titleEffect nanoparticles of emulsions for drinks on their quality and safetyuk_UA

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