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Some Changes to the Properties of Milk Protein Caused by High-Pressure Treatment
- Source :
- Food Macromolecules and Colloids ISBN: 9780854047000
- Publication Year :
- 1995
- Publisher :
- The Royal Society of Chemistry, 1995.
- Subjects :
- Milk protein
Chemistry
High pressure
Food science
Subjects
Details
- ISBN :
- 978-0-85404-700-0
- ISBNs :
- 9780854047000
- Database :
- OpenAIRE
- Journal :
- Food Macromolecules and Colloids ISBN: 9780854047000
- Accession number :
- edsair.doi...........29a65ee44d67f11cd7faf12ca71835d9
- Full Text :
- https://doi.org/10.1039/9781847550873-00134