Valorisation of Whey in Small and Medium Dairy Industries: Production and Incorporation of Liquid Whey Protein Concentrates in Fresh Cheeses and Evaluation of the Physicochemical and Sensorial Properties

AuthID
 P-009-7SP
3
Author(s)
Gomes, D
·
Tipo de Documento
Book Chapter
Year published
2013
Publicado
in Handbook on Cheese: Production, Chemistry and Sensory Properties
Páginas: 535-546
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84896564732
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