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dc.contributor.authorZhuo, Fu
dc.date.issued2010
dc.description.abstractThe article reviews the book "Whey Processing, Functionality and Health Benefits," by Charles I. Onwulata and Peter J. Huth.en
dc.identifier.citationZhuo, F. (2010). Review of Whey Processing, Functionality and Health Benefits. Journal of Agricultural & Food Information, 11(3), 260-261.en_US
dc.identifier.issn1049-6505
dc.identifier.urihttp://hdl.handle.net/10355/10408
dc.publisherTaylor & Francisen_US
dc.relation.uriDOI: 10.1080/10496505.2010.494141
dc.subject.lcshWheyen
dc.subject.lcshWhey productsen
dc.subject.lcshWhey -- Health aspectsen
dc.subject.lcshDairy processingen
dc.subject.lcshAgriculture -- Books -- Reviewsen
dc.titleReview of Whey Processing, Functionality and Health Benefits.en_US
dc.typeArticleen_US


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