✦ LIBER ✦
Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat
✍ Scribed by C.H McCrae; A.J.R Law; J Leaver
- Book ID
- 114200927
- Publisher
- Elsevier Science
- Year
- 1999
- Tongue
- English
- Weight
- 286 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0268-005X
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