The utilization of cheese whey and its components
- Other title
- Utilisation du lactosérum de fromagerie et de ses constituants (fr)
- Author
- KOSARIC, N; ASHER, Y. J
Univ. western Ontario, chemical biochemical eng - Source
Advances in biochemical engineering, biotechnology. 1985, Vol 32, pp 25-60 ; ref : 146 ref
- CODEN
- ABEBDZ
- ISSN
- 0724-6145
- Scientific domain
- Biochemistry, molecular biology, biophysics; Biotechnology; Biomedical engineering
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
/
Springer, New York, NY
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Article synthèse Fermentation Lactose Lactosérum Matière première Protéine lactosérum Utilisation
- Keyword (en)
- Review Fermentation Lactose Whey Raw materials Whey protein Use
- Keyword (es)
- Articulo sintesis Fermentacion Lactosa Suero de leche Materia prima Utilizacion
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 8624084
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/BFb0009524 
https://dx.doi.org/10.1007/BFb0009524
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