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Study of the influence of temp, on the degree of dispersion of fat globules of milk in a hydrodynamic homogenizer.
Study of the influence of temp, on the degree of dispersion of fat globules of milk in a hydrodynamic homogenizer.
1970
V. M. Stepanov
A. K. Kiseleva
Keywords:
Homogenizer
Globules of fat
Homogenization (chemistry)
Pasteurization
Dispersion (optics)
Chromatography
Chemistry
Food science
milk fat
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