TY JOUR TI THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING KW freezing KW tightly bound moisture KW low temperatures KW cheese KW casein KW hydrophilicity KW frozen water JO Foods and Raw Materials AU , .. AU , .. PY 2016 IS 4 PB Кемеровский государственный университет