✦ LIBER ✦
ACCEPTABILITY OF FROZEN DESSERTS MADE WITH NEUTRALIZED, HYDROLYZED, FLUID COTTAGE CHEESE WHEY
✍ Scribed by CHERYL K. YOUNG; J. WARREN STULL; RALPH R. TAYLOR; ROBERT C. ANGUS; TERRY C. DANIEL
- Book ID
- 108804459
- Publisher
- Institute of Food Technologists
- Year
- 1980
- Tongue
- English
- Weight
- 679 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0022-1147
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