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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| Date: | 2013 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | Russian |
| Published: |
Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine
2013
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| 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 |