The intensification of the cooling process margarine emulsions Scientific journal NRU ITMO Series Processes and Food Production Equipment

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SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > The intensification of the cooling process margarine emulsions

The intensification of the cooling process margarine emulsions

Nikolaev L.K., Denisenko A.F., Nikolaev B.L.

The paper analyzed the impact on the intensity of the cooling margarine emulsion Votators not removed the product layer and the layer of oil film-side refrigerant.
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Keywords: margarines emulsion Votators not cleared salts cooling

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