Reduction of Milk Proteins Allergenicity

By Sally S. Sakr

Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3847370391
• ISBN13: 9783847370390
• Release Date: January 2012
• Publisher: LAP Lambert Academic Publishing
• Length: 96 Pages
• Weight: 0.33 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"