Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures by I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova

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Modeling the process of refrigeration effects on food products by R. A. Zhlobo, M. V. Shamarov, V. I. Alyoshin

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Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges by Anastasia E. Ryabova, Vladislav A. Tolmachev, Aram G. Galstyan

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DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN by A. H. Nugmanov, N. V. Dolganova, N. V. Yartseva

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DETERMINATION OF THE VALUES OF THE PHYSICO- CHEMICAL AND TECHNOLOGICAL PARAMETERS OF THE WATERMON PULP IN THE ASPECT OF DESIGNING EQUIPMENT FOR DEFROSTATION OF ITS BLOCK by V. A. Lebedev, A. H. Nugmanov, I. Y. Aleksanian, N. D. Aisungurov, A. A. Nugmanova

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Mass Transfer Patterns during Low-Temperature Concentration of Skim Milk by Elena V. Korotkaya, Igor A. Korotkiy, Kirill I. Vasiliev, Denis A. Efremov

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THE EFFECT OF LOW TEMPERATURES ON ENZYME SYSTEM OF THE CELLS OF THE FRUIT AND VEGETABLE RAW MATERIALS by Nicholay G. Scheglov

Subjects: “…cryoscopic and near-cryoscopic temperature…”
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