Rashevska, Tamara2013-07-042013-07-041998Rashevska, T. Influence of water phase condition on microorganisms growth in butter with pectin additive / T. Rashevskaya // Water managment in the disign and distribution of quality food. Proceeding of the poster sessions. - Helsinki, Finland, 1998. - P. 207-208.https://dspace.nuft.edu.ua/handle/123456789/8921As a result of scientific work, there was studied the influence of pectine additive on water phase condition and on microorganisms growth in butter. There was fixes high moisture adsorption of pectine in butter plasma, thus increasing the dispersion of moisture in butter.otherbutterpectinwater phaseсливочное маслопектинводная фазавершкове масловодна фазакафедра технології молока і молочних продуктівThesis