EFFECTS OF PH ON THE THERMAL PRECIPITATION OF PROTEINS IN ACID AND SWEET CHEESE WHEYS

被引：5

作者：

HILL, AR

IRVINE, DM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(88)70973-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：386 / 389

页数：4

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