Sources and composition of whey and permeate
1992
Zall, R.R. (Department of Food Science, Cornell University, Ithaca, NY 14853-7291 (USA))
AGROVOC Keywords
Bibliographic information
Publisher
Elsevier Science Publishers Ltd.
Other Subjects
Lactoserum; Proteinas de la leche; Alimentos concentrados/ procesamiento; Suero de la leche; Aliment concentre/ traitement; Proteine du lait; Concentrates/ processing; Milk proteins
Language
English
Note
79 ref.
ISBN
1-85166-753-9
Source
Whey and lactose processing, Zadow, J.G. (ed.).- Barking (United Kingdom): Elsevier Science Publishers Ltd., 1992.- ISBN 1-85166-753-9. p. 1-72
1994-08-15
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