HEATCOAGULATION PROCESSING OF CHEESE WHEY PROTEINS COMPOSITION DIGESTIBILITY AND NUTRITIONALVALUE OF CONCENTRATED PRODUCTS

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dc.contributor.authorRACOTTA
dc.contributor.authorLORIENT
dc.contributor.authorHUMBERT
dc.date.accessioned2026-05-28T16:40:40Z
dc.date.issued1975
dc.description.paginacion606 - 622
dc.description.procedenciaEXT
dc.format.discursoArtículo
dc.format.extent17
dc.identifier.issn0023-7302
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/26074
dc.language.isoInglés
dc.numero.secuencia26071
dc.publisherESCUELA NACL CIENCIAS BIOL,DPTO GRADUADOS & INVEST ALIMENTOS,APTDO POSTAL 42 186,MEXICO CITY 10,MEXICO
dc.relation.ispartofseriesVol. 58
dc.source.revistafuenteLAIT
dc.subjectHEAT, COAGULATION PROCESSING, CHEESE, PROTEINS, COMPOSITION DIGESTIBILITY, NUTRITIONAL, VALUE, CONCENTRATED PRODUCTS
dc.subject.categoriaprincipalCIENCIAS AGRARIAS
dc.subject.disciplinaAGRONOMIA
dc.subject.subdisciplinaPRODUCCION DE CULTIVOS
dc.titleHEATCOAGULATION PROCESSING OF CHEESE WHEY PROTEINS COMPOSITION DIGESTIBILITY AND NUTRITIONALVALUE OF CONCENTRATED PRODUCTS
dc.title.alternativeMEM SOC CIE ANTONIO ALZATE

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