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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.

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Bibliographic Details
Date:2013
Main Authors: Goncharuk, O. V., Zarko, V. I., Polischuk, G. E.
Format: Article
Language:Russian
Published: Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine 2013
Online Access:https://www.cpts.com.ua/index.php/cpts/article/view/227
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Journal Title:Chemistry, Physics and Technology of Surface

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Chemistry, Physics and Technology of Surface

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