The effect of freezing and storage temperature on the stability of the fat emulsion in cream | Topnikova | Food systems

Food systems
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ISSN 2618-7272 (Online)

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Topnikova E.V., Afanasyeva A.A., Gurskiy I.A., Gryzunov A.A. The effect of freezing and storage temperature on the stability of the fat emulsion in cream. Food systems. 2023;6(3):424-430. (In Russ.) https://doi.org/10.21323/2618-9771-2023-6-3-424-430

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Oxana A. Kuznetsova - Doctor of technical sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

E. V. Topnikova
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

Elena V. Topnikova, Doctor of Technical Sciences, Deputy Director for Scientific

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

+7–910–666–93–93

A. A. Afanasyeva
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

Anastasia A. Afanasyeva, Junior Researcher

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

+7–901–040–48–34

I. A. Gurskiy
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Igor A. Gurskiy, Junior Researcher

12, Kostykova str., 127422, Moscow

+7–495–610–83–85

A. A. Gryzunov
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Aleksei A. Gryzunov, Researcher

12, Kostykova str., 127422, Moscow

+7–495–610–80–92

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