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Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native B-lactoglobulin and alpha-lactalbumin

Processamento e conservaçäo dos alimentos

Creator(s): Carvalho, Óscar de

Dates: 1992-01-01/1992-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native B-lactoglobulin and alpha-lactalbumin (KOHA-IPCB:18670)

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Benchmarking

Contém referências bibliográficas

Creator(s): Carvalho, Óscar de

Dates: 2001-01-01/2001-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Benchmarking (KOHA-IPCB:20825)

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Química nova na escola

Descrição baseada em: Nº 5 (Nov. 2003)-

Creator(s): Carvalho, Óscar de

Dates: 2003-01-01/2003-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Química nova na escola (KOHA-IPCB:90416)

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Benchmarking

Creator(s): Carvalho, Óscar de

Dates: 2001-01-01/2001-01-01

Data source: Bibliotecas | Instituto Politécnico de Castelo Branco

See details of Benchmarking (KOHA-IPCB:102920)

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