Practical consequences of calcium addition to and removal from milk and milk products
Author:
Affiliation:
1. School of Agriculture and Food Sciences The University of Queensland Brisbane Qld 4072 Australia
2. Department of Food and Nutrition Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
Funder
Dairy Innovation Australia Limited
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12188
Reference78 articles.
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5. BhaskarG V SinghHandBlazeyN D(2001)Milk protein products and processesPatent number WO 01/41578 A1.
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