Introduction of High Pressure to Food Processing: Preferential Proteolysis of β-Lactoglobulin in Milk Whey

✍ Scribed by RIKIMARU HAYASHI; YUKIO KAWAMURA; SHIGERU KUNUGI

• Book ID: 108812274
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 253 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb14289.x