C: Food Chemistry
The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate
Version of Record online: 16 SEP 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1535–C1542, October 2013
How to Cite
Fox, A.J., Smith, T.J., Gerard, P.D. and Drake, M.A. (2013), The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate. Journal of Food Science, 78: C1535–C1542. doi: 10.1111/1750-3841.12251
- Issue online: 8 OCT 2013
- Version of Record online: 16 SEP 2013
- Manuscript Accepted: 26 JUL 2013
- Manuscript Received: 5 MAY 2013
- Dairy Research Inst.
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