In:
Nippon Shokuhin Kagaku Kogaku Kaishi, Japanese Society for Food Science and Technology, Vol. 59, No. 3 ( 2012), p. 122-126
Type of Medium:
Online Resource
ISSN:
1341-027X
,
1881-6681
Uniform Title:
低脂肪のプロセスチーズ物性に及ぼすホエイタンパク質濃縮物添加の影響
DOI:
10.3136/nskkk.59.122
Language:
English
,
Japanese
Publisher:
Japanese Society for Food Science and Technology
Publication Date:
2012
detail.hit.zdb_id:
2397079-0
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