Protein permeability and retention during crossflow microfiltration of whey
statement of authorship
Peeter Loomägi, Margus Friedenthal
location of publication
Tallinn
year of publication
pages
p. 125-136: ill
ISBN
9985-59-027-9
notes
Bibl. 16 ref
review
Kokkuvõte: Valkude permeabiilsus ja rasva retentsioon vadaku tangentsiaalsel mikrofiltratsioonil
language
inglise
subject term
Loomägi, P., Friedenthal, M. Protein permeability and retention during crossflow microfiltration of whey // Food and nutrition = Toit ja toitumine. Tallinn, 1996. p. 125-136: ill.