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Influence of manufacturing variables on the characteristics and effectiveness of chitosan products. III. Coagulation of cheese whey solids

✍ Scribed by A. C. M. Wu; W. A. Bough; M. R. Holmes; B. E. Perkins

Publisher: John Wiley and Sons
Year: 1978
Tongue: English
Weight: 438 KB
Volume: 20
Category: Article
ISSN: 0006-3592
DOI: 10.1002/bit.260201210

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