NDLI: LOW FAT PROCESS CHEESE FOOD CONTAINING ULTRAHIGH PRESSURE-TREATED WHEY PROTEIN

Content Provider	Scilit
Author	Lee, Wonjae Clark, Stephanie Swanson, Barry G.
Copyright Year	2006
Description	Journal: Journal of Food Processing and Preservation
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4549.2006.00057.x
Ending Page	179
Page Count	16
Starting Page	164
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.2006.00057.x
Journal	Journal of Food Processing and Preservation
Issue Number	2
Volume Number	30
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2006-04-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Food Science and Technology Process Cheese Foods
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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LOW FAT PROCESS CHEESE FOOD CONTAINING ULTRAHIGH PRESSURE-TREATED WHEY PROTEIN