USE OF COAGULATED LACTALBUMIN FROM CHEESE WHEY IN GROUND MEATS
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5) , 1072-1074
- https://doi.org/10.1111/j.1365-2621.1975.tb02270.x
Abstract
No abstract availableKeywords
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