TY  JOUR
TI  PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES
KW  Freezing
KW  strongly bound moisture
KW  low temperatures
KW  cheeses
KW  casein
KW  hydrophilicity
KW  frozen-out water
JO  Food Processing: Techniques and Technology
AU  Buaynov, O.N.
AU  Buaynova, I..
PY  2015
IS  39
PB  Kemerovo State University