LOW FAT PROCESS CHEESE FOOD CONTAINING ULTRAHIGH PRESSURE-TREATED WHEY PROTEIN
Article first published online: 28 MAR 2006
Journal of Food Processing and Preservation
Volume 30, Issue 2, pages 164–179, April 2006
How to Cite
LEE, W., CLARK, S. and SWANSON, B. G. (2006), LOW FAT PROCESS CHEESE FOOD CONTAINING ULTRAHIGH PRESSURE-TREATED WHEY PROTEIN. Journal of Food Processing and Preservation, 30: 164–179. doi: 10.1111/j.1745-4549.2006.00057.x
- Issue published online: 28 MAR 2006
- Article first published online: 28 MAR 2006
- Accepted for Publication November 4, 2005
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