Low fat process cheese food containing ultrahigh pressure-treated whey protein

Journal of Food Processing and Preservation

Volumn 30, Issue 2, 2006, Pages 164-179

  Lee, Wonjae ^a   Clark, Stephanie ^a   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33645019587     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2006.00057.x     Document Type: Article

References (14)

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9. LINDSAY, R.C. and MAURER-ROTHMANN, A. 1993. Low fat process cheese products and ingredients technology seminar. May 11, University of Wisconsin, Madison, WI.
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