Methods for determination of the oxidative deterioration in the dairy butter and spreads
- 作者: Topnikova E.V1, Ivanova N.V1, Kustova T.P1
-
隶属关系:
- 期: 编号 2 (2012)
- 页面: 49-51
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288020
- ID: 288020
如何引用文章
详细
Indices of the oxidative processes evaluation in the dairy butter and spreads and methods for detection of the oxidative deterioration products are considered in the article.
全文:
![受限制的访问](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
作者简介
E. Topnikova
Email: uglich-cheese@mail.ru
N. Ivanova
Email: uglich-cheese@mail.ru
T. Kustova
Email: uglich-cheese@mail.ru
参考
补充文件
![](/img/style/loading.gif)