Work

Advanced dairy chemistry — 1: Proteins

Year: 1993

Type: book-review

Source: Trends in Food Science & Technology

DOI: 10.1016/0924-2244(93)90025-6

Authors: Terje Sørhaug, Thor Langsrud, Leszek Stepaniak, Gerd E. Vegarud

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2313719340

Cites:

Cited by: 341

Related to: 8