Old Web
English
Sign In
Acemap
>
Paper
>
Impact of emulsifying salts on milk proteins and process cheese properties
Impact of emulsifying salts on milk proteins and process cheese properties
2014
John Lucey
Keywords:
Food science
Materials science
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]