WHEY PROTEINS AND THEIR THERMAL-DENATURATION - A REVIEW

被引：5
|
作者：
MULVIHILL, DM
DONOVAN, M
机构：
来源：
IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1987年 / 11卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：43 / 75
页数：33
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