Work

Sensory Characteristics of Whey and Whey Permeate from Different Sources and the Use of Permeates as Salt Substitutes.

Year: 2016

Type: article

Abstract: SMITH, SAMUEL Sensory Characteristics of Whey and Whey Permeate from Different Sources and the Use of Permeates as Salt Substitutes.(Under the direction of Dr. MaryAnne Drake)

Source: NCSU Libraries Repository (North Carolina State University Libraries)

Author: Samuel Tyler Smith

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2547900039

FWCI: 0.313

Cites: 34

Cited by: 2

Related to: 10