Вплив структурних факторів на процеси релаксації води в молочних продуктах з різним вмістом жиру
The influence of oil phase concentration on the conductivity and relaxation processes of water domains in the milk, cream, and butter has been investigated by thermally stimulated depolarization.
Gespeichert in:
| Datum: | 2013 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | Russisch |
| Veröffentlicht: |
Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine
2013
|
| Online Zugang: | https://www.cpts.com.ua/index.php/cpts/article/view/227 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Назва журналу: | Chemistry, Physics and Technology of Surface |
Institution
Chemistry, Physics and Technology of Surface| Zusammenfassung: | The influence of oil phase concentration on the conductivity and relaxation processes of water domains in the milk, cream, and butter has been investigated by thermally stimulated depolarization. |
|---|