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Bibliotecas | Instituto Politécnico de Castelo Branco
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Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native B-lactoglobulin and alpha-lactalbumin See original record

Type
ANA
Title
Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native B-lactoglobulin and alpha-lactalbumin
Contributor
Regester, Geoffrey O.
Subject
Processamento e conservaçäo dos alimentos
Date
1992
Language
eng
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