NUTRITIONAL-VALUE OF LACTOSE-HYDROLYSED MILK - PROTEIN QUALITY AFTER SOME INDUSTRIAL PROCESSES

被引：23

作者：

BURVALL, A ^{[1
]}

ASP, NG ^{[1
]}

DAHLQVIST, A ^{[1
]}

OSTE, R ^{[1
]}

机构：

[1] UNIV LUND, CTR CHEM, DEPT FOOD SCI, S-22007 LUND 7, SWEDEN

来源：

JOURNAL OF DAIRY RESEARCH | 1977年 / 44卷 / 03期

关键词：

D O I：

10.1017/S0022029900020501

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：549 / 553

页数：5

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