Introduction of High Pressure to Food Processing: Preferential Proteolysis of β‐Lactoglobulin in Milk Whey
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 1107-1108
- https://doi.org/10.1111/j.1365-2621.1987.tb14289.x
Abstract
No abstract availableKeywords
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