Preparation of enriched fractions of α-lactalbumin and β-lactoglobulin from cheese whey using carbon dioxide

Journal of Food Processing and Preservation

Volumn 22, Issue 6, 1998, Pages 463-476

  Tomasula, P M ^a   Parris, N ^a   Boswell, R T ^a   Moten, R O ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001582305     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00363.x     Document Type: Article

References (34)

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