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Development of high definition protein from cheese whey

author
Friedenthal, Margus
statement of authorship
Margus Friedenthal
source
Kemia-kemi = [Finnish chemistry]
journal volume number month
vol. 18, 10B
year of publication
1991
pages
p. 950
conference name, date
Sumposium on Food Science and Technology, 13 Nov. 1991
conference location
Helsinki
url
https://www.ester.ee/record=b1201067*est
subject term
juust
vadak
valgud
ISSN
0355-1628
TTÜ department
toiduainete laboratoorium
language
inglise
Friedenthal, M. Development of high definition protein from cheese whey // Kemia-kemi = [Finnish chemistry] (1991) vol. 18, 10B, p. 950. https://www.ester.ee/record=b1201067*est