Oxidative stability of anhydridous milkfat microescapsulated in whey proteins
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 39-43 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00806cab#a22002774c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID075884 | ||
| 003 | OAG | ||
| 008 | 990309s1996 ||| | |||| 0 eng d | ||
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| 100 | 1 | # | |a Moreau, D. L. |
| 245 | 1 | 0 | |a Oxidative stability of anhydridous milkfat microescapsulated in whey proteins |
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| 650 | # | 4 | |a Leche |
| 650 | # | 4 | |a Proteínas de suero de leche |
| 650 | # | 4 | |a Industria lechera |
| 650 | # | 4 | |a Industria alimentaria |
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| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 39-43 |
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