Comparison of the Effects of High-Pressure Treatments and Heat Pasteurization on the Whey Proteins in Goat's Milk
- 1 March 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (3), 627-631
- https://doi.org/10.1021/jf960406o
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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