[-] Show simple item record

dc.contributor.authorZhuo, Fueng
dc.description.abstractThe article reviews the book "Whey Processing, Functionality and Health Benefits," by Charles I. Onwulata and Peter J. Huth.eng
dc.identifier.citationZhuo, F. (2010). Review of Whey Processing, Functionality and Health Benefits. Journal of Agricultural & Food Information, 11(3), 260-261.eng
dc.publisherTaylor & Franciseng
dc.relation.uriDOI: 10.1080/10496505.2010.494141eng
dc.subject.lcshWhey productseng
dc.subject.lcshWhey -- Health aspectseng
dc.subject.lcshDairy processingeng
dc.subject.lcshAgriculture -- Books -- Reviewseng
dc.titleReview of Whey Processing, Functionality and Health Benefitseng

Files in this item


This item appears in the following Collection(s)

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

[-] Show simple item record