LOW FAT PROCESS CHEESE FOOD CONTAINING ULTRAHIGH PRESSURE-TREATED WHEY PROTEIN
Version of Record 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 online: 28 MAR 2006
- Version of Record online: 28 MAR 2006
- Accepted for Publication November 4, 2005
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