Pressurization of milk by industrial size equipment: effect on whey protein denaturisation
View/Open
Other authors
Publication date
2008-11Document Type
Object of conference
Language
English
Keywords
Pages
2 p.
Recommended citation
Bravo, F.I., et al. (2008). Pressurization of milk by industrial size equipment: effect on whey protein denaturisation. Innovative Applications of Non-thermal Technologies in Foods: Technology, Safety, Health and Consumer Acceptability. Madrid, Noviembre 2008
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/2.5/
