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The effect of protein composition on the heat stability of dairy ingredients processed by membrane and recombination technologies

P. M. Kelly

Publication Data

Title The effect of protein composition on the heat stability of dairy ingredients processed by membrane and recombination technologies
Author P. M. Kelly
Contributor
Publisher Moorepark Food Research Centre
Publication date 2007
Publication location Fermoy
Language English

Descriptive Notes

"RMIS no. 4759."

Topics

Dairy processing
Dried skim milk
Skim milk

Catalogue Data

OBNB ID GBB0D2677
ISBN 10 1841704237
ISBN 13 9781841704234
Type BibliographicResource, Book
Dewey Classification 637.1473

ISBD

P1053 23 p.
P1042 Includes bibliographical references.

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The effect of protein composition on the heat stability of dairy ingredients processed by membrane and recombination technologies by P. M. Kelly. ISBN 9781841704234. Published by Moorepark Food Research Centre in 2007. Publication and catalogue information, links to buy online and reader comments.