Lihtorovich, S.Nishchenko, M.Rashevska, TamaraGulyy, Ivan2013-07-052013-07-052000Application of optical and positron spectroscopy to structure transformation study in milk fat and its simple purified fractions / V. Kudryavtsev, S. Yablochkov, S. Lihtorovich & et al // Functional Materials. - 2000. - № 3. - С. 525-528.1027-5495https://dspace.nuft.edu.ua/handle/123456789/8969Structure 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.othermilk fatspectroscopystructure transformationмолочний жирспектроскопіяструктурні перетвореннякафедра технології молока і молочних продуктівArticle