%0 Journal Article
%T THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
%A , ..
%A , ..
%K freezing, tightly bound moisture, low temperatures, cheese, casein, hydrophilicity, frozen water
%J Foods and Raw Materials
%D 2016
%N 4
%P 5
%I Кемеровский государственный университет