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dc.contributor.authorZhuo, Fueng
dc.date.issued2010eng
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.identifier.issn1049-6505eng
dc.identifier.urihttp://hdl.handle.net/10355/10408eng
dc.publisherTaylor & Franciseng
dc.relation.uriDOI: 10.1080/10496505.2010.494141eng
dc.subject.lcshWheyeng
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 Benefits.eng
dc.typeArticleeng


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