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Cryoscopic points of freezing of butter serum and thermophysical characteristics of butter.

Author(s) : VYSHEMIRSKIY F. A., GORDEYEVA E. Ju., ORLOV V. V.

Summary

Numerical values and functional dependence of thermophysical characteristics on butter composition, method of production and temperature are determined. The method of production influences the physical state of the components, rheological characteristics of butter and cryoscopic temperatures of butter serum.

Details

  • Original title: Cryoscopic points of freezing of butter serum and thermophysical characteristics of butter.
  • Record ID : 1994-2400
  • Languages: English
  • Publication date: 1992/08/25
  • Source: Source: FIL-IDF, Proc. Semin., Munich, DE
    S.I. 9303; 449-452; 3 fig.; 2 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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