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.
R: Concise Reviews in Food Science
The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems
Version of Record online: 18 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages R129–R137, February 2013
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
- Issue online: 6 FEB 2013
- Version of Record online: 18 JAN 2013
- Manuscript Accepted: 31 OCT 2012
- Manuscript Received: 28 AUG 2012
- Dairy Research Inst.
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