CRYSTALLIZATION OF LACTOSE IN CONCENTRATED WHEY AND ITS INFLUENCE ON THE QUALITY OF WHEY POWDER

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作者：
KRUK, A
SIENKIEWICZ, M
机构：
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1985年 / 40卷 / 08期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：454 / 456
页数：3
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