Abstract
The subzero temperature behaviour of complex aqueous systems, whether of homogeneous or heterogeneous nature, is determined by two types of factors : those due to the low temperature per se and those due to freezing, i.e. the separation of ice as a pure phase. Perhaps a third factor should be added : the precipitation or crystallization of some other component in the mixture, such as a salt.
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© 1985 Martinus Nijhoff Publishers, Dordrecht
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Franks, F. (1985). Complex Aqueous Systems at Subzero Temperatures. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_30
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DOI: https://doi.org/10.1007/978-94-009-5103-7_30
Publisher Name: Springer, Dordrecht
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