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Case story: protein hydrolysates, their potential as functional ingredients for the food industry

1999

Westerbeek, H.

AGROVOC Keywords
cow milk cultivos iniciadores culture starter dairy industry fermentation hydrolyzed proteins industria lechera lait de vache leche de vaca milk protein proteinas hidrolizadas starter cultures yaourt yoghurt yogur
Bibliographic information
Publisher
IDF
Pagination
p. 385-395
Other Subjects
Proteine du lait; Proteinas de la leche; Hydrolysat de proteines; Industrie laitiere; Fermentacion
Language
English
Note
Summary (En)
5 ill., 2 tables; 7 ref.
ISBN
87-89795-82-2
Type
Summary; Conference
Source
Dairy science and technology: Proceedings of 25th international dairy congress, 2, Werner, H. (Ed.).- Aarhus (Denmark): IDF, 1999.- ISBN 87-89795-82-2. 440 p.
Conference
25. International Dairy Congress, 2: Dairy Science and Technology, Aarhus (Denmark), 21-24 Sep 1998
2000-08-15
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