Reference : Modification of the interfacial properties of whey by enzymatic hydrolysis of the residu...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/119885
Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat
English
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Cerne, V. [ > > ]
Paquot, Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Lognay, Georges mailto [Université de Liège - ULg > Chimie et bio-industries > Analyse, qual. et risques - Labo. de Chimie analytique >]
Sensidoni, A. [ > > ]
Mar-1994
No
International
Congrès international " Food Macromolecules and Colloids"
Du 23 au 25 mars 1994
Dijon
France
Researchers
http://hdl.handle.net/2268/119885

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