Author disclosures: Use of names, names of ingredients, and identification of specific models of equipment is for scientific clarity and does not constitute any endorsement of product by authors, North Carolina State Univ., or the Southeast Dairy Foods Research Center.
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R: Concise Reviews in Food Science
The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems
Article first published online: 18 JAN 2013
DOI: 10.1111/1750-3841.12039
© 2013 Institute of Food Technologists®
Additional Information
How to Cite
Jervis, S. M. and Drake, M. (2013), The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems. Journal of Food Science, 78: R129–R137. doi: 10.1111/1750-3841.12039
Publication History
- Issue published online: 6 FEB 2013
- Article first published online: 18 JAN 2013
- Manuscript Accepted: 31 OCT 2012
- Manuscript Received: 28 AUG 2012
Funded by
- Dairy Research Inst.
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