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Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure

✍ Scribed by López-Fandiño, Rosina

Book ID
120456905
Publisher
Taylor and Francis Group
Year
2006
Tongue
English
Weight
597 KB
Volume
46
Category
Article
ISSN
1040-8398

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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic