PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES
The work deals with regularities and physical and chemical nature of the phase transition of water to ice and the condition of bound water when freezing semi-hard cheeses in the range of ultra-low temperatures from -20 deg. C to -50° deg. C, as well as the factors of cheese resistance to freezing an...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2015-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/39/2.pdf |