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Structure of crystalline polymers produced by rapid cooling of their melts: 2. Polyoxymethylene

✍ Scribed by D.J. Cutler; P.J. Hendra; E.R. Scerri; M.E.A. Cudby; H.A. Willis


Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
227 KB
Volume
20
Category
Article
ISSN
0032-3861

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Milk fat crystallization was studied using X-ray diffraction as a function of temperature (XRDT) and differential scanning calorimetry (DSC) analysis considering crystals formed during slow cooling of natural milk fat globules of cream. During cooling at |dT/dt|=0.15 degrees C/min from 55 to -8 degr