Review of Whey Processing, Functionality and Health Benefits.

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Review of Whey Processing, Functionality and Health Benefits.

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/10408

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Title: Review of Whey Processing, Functionality and Health Benefits.
Author: Zhuo, Fu
Date: 2010
Publisher: Taylor & Francis
Citation: Zhuo, F. (2010). Review of Whey Processing, Functionality and Health Benefits. Journal of Agricultural & Food Information, 11(3), 260-261.
Abstract: The article reviews the book "Whey Processing, Functionality and Health Benefits," by Charles I. Onwulata and Peter J. Huth.
URI: http://hdl.handle.net/10355/10408
ISSN: 1049-6505

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  • Libraries Publications (UMKC) [10]
    The items in this collection are the scholarly output of the faculty, staff, and students of the University Libraries.

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