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Gordienko Lyudmila Aleksandrovna
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•
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• North-Caucasus Federal University
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Articles count: 1
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STUDY OF WATER IN THE STRUCTURE OF SWEET PROCESSED CHEESE BY NMR RELAXOMETRY METHODS
Description
The quantitative distribution and condition of the water in the structure of processed cheese are defined in this article. The sequence of entering the components in the mixture to melt in the production of sweet processed cheeses is discussed
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