Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sheelagh A. Hewitt"'
Autor:
Skelte G. Anema, Alan Baldwin, Sarah Berry, Etske Bijl, Mike Boland, Thérèse Considine, Stephen Davis, Hilton C. Deeth, Matthew Digby, Didier Dupont, Patrick J.B. Edwards, Ashling Ellis, John Flanagan, P.F. Fox, Kelvin K.T. Goh, D.A. Goulding, Chad Harland, W. James Harper, Sheelagh A. Hewitt, Kerianne Higgs, Jeremy Hill, John W. Holland, David S. Horne, Lee M. Huffman, Thom Huppertz, Geoffrey B. Jameson, Christophe Lefèvre, Simon M. Loveday, John A. Lucey, Karensa Menzies, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Sally D. Poppitt, Debashree Roy, Anwesha Sarkar, Pierre Schuck, Julie Sharp, Paul Sheehy, Pranav K. Singh, Harjinder Singh, Russell Snell, Anges Teo, Daniel Tomé, Peter Williamson, Aiqian Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810bb4c6bcf380efecf9876d2cf1189e
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
Publikováno v:
Journal of Dairy Science. 73:1439-1449
Cheddar-cheese-type whey protein concentrates were studied for their compositional and thermal attributes. The samples were prepared from three milk systems, namely, skim milk, whole milk, and skim milk enriched with buttermilk. The concentrates from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::168e8620ac1bdd5320ea42d933fc159b
https://doi.org/10.3168/jds.s0022-0302(90)78808-x
https://doi.org/10.3168/jds.s0022-0302(90)78808-x
