HEATCOAGULATION PROCESSING OF CHEESE WHEY PROTEINS COMPOSITION DIGESTIBILITY AND NUTRITIONALVALUE OF CONCENTRATED PRODUCTS - RACOTTA; LORIENT; HUMBERT (ESCUELA NACL CIENCIAS BIOL,DPTO GRADUADOS & INVEST ALIMENTOS,APTDO POSTAL 42 186,MEXICO CITY 10,MEXICO, 1975)
MEM SOC CIE ANTONIO ALZATE
Keywords: HEAT, COAGULATION PROCESSING, CHEESE, PROTEINS, COMPOSITION DIGESTIBILITY, NUTRITIONAL, VALUE, CONCENTRATED PRODUCTS; CIENCIAS AGRARIAS; AGRONOMIA; PRODUCCION DE CULTIVOS