Cite
HARVARD Citation
Smith, T. et al. (2016). Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. Journal of food science. 81 (4), pp. C849-C857. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Smith, T. et al. (2016). Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. Journal of food science. 81 (4), pp. C849-C857. [Online].