Oxidative stability of anhydridous milkfat microescapsulated in whey proteins

Oxidative stability of anhydridous milkfat microescapsulated in whey proteins

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Moreau, D. L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 39-43
Materias:	Grasa de la leche Lactosuero Proteínas Encapsulación Leche Proteínas de suero de leche Industria lechera Industria alimentaria Estabilidad
Publicación relacionada:	Contenido en: Journal of Food Science

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