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Influence of pH and calcium chloride on the high-pressure-induced aggregation of a whey protein concentrate.

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Chicago
Van Camp, John, Winy Messens, J CLEMENT, and André Huyghebaert. 1997. “Influence of pH and Calcium Chloride on the High-pressure-induced Aggregation of a Whey Protein Concentrate.” Journal of Agricultural and Food Chemistry 45 (5): 1600–1607.
APA
Van Camp, John, Messens, W., CLEMENT, J., & Huyghebaert, A. (1997). Influence of pH and calcium chloride on the high-pressure-induced aggregation of a whey protein concentrate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(5), 1600–1607.
Vancouver
1.
Van Camp J, Messens W, CLEMENT J, Huyghebaert A. Influence of pH and calcium chloride on the high-pressure-induced aggregation of a whey protein concentrate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1997;45(5):1600–7.
MLA
Van Camp, John, Winy Messens, J CLEMENT, et al. “Influence of pH and Calcium Chloride on the High-pressure-induced Aggregation of a Whey Protein Concentrate.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 45.5 (1997): 1600–1607. Print.
@article{183385,
  author       = {Van Camp, John and Messens, Winy and CLEMENT, J and Huyghebaert, Andr{\'e}},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {5},
  pages        = {1600--1607},
  title        = {Influence of pH and calcium chloride on the high-pressure-induced aggregation of a whey protein concentrate.},
  volume       = {45},
  year         = {1997},
}