Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk
Version of Record online: 17 OCT 2008
© 2008 Institute of Food Technologists®
Journal of Food Science
Volume 73, Issue 9, pages C639–C647, November/December 2008
How to Cite
Morr, C.V. and Brandon, S.C. (2008), Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk. Journal of Food Science, 73: C639–C647. doi: 10.1111/j.1750-3841.2008.00961.x
- Issue online: 3 NOV 2008
- Version of Record online: 17 OCT 2008
- MS 20080395 Submitted 5/24/2008, Accepted 6/25/2008
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