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Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate.

(1997) FOOD CHEMISTRY. 60(3). p.417-424
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Chicago
Van Camp, John, Winy Messens, J CLEMENT, and André Huyghebaert. 1997. “Influence of pH and Sodium Chloride on the High Pressure-induced Gel Formation of a Whey Protein Concentrate.” Food Chemistry 60 (3): 417–424.
APA
Van Camp, John, Messens, W., CLEMENT, J., & Huyghebaert, A. (1997). Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate. FOOD CHEMISTRY, 60(3), 417–424.
Vancouver
1.
Van Camp J, Messens W, CLEMENT J, Huyghebaert A. Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate. FOOD CHEMISTRY. 1997;60(3):417–24.
MLA
Van Camp, John, Winy Messens, J CLEMENT, et al. “Influence of pH and Sodium Chloride on the High Pressure-induced Gel Formation of a Whey Protein Concentrate.” FOOD CHEMISTRY 60.3 (1997): 417–424. Print.
@article{184410,
  author       = {Van Camp, John and Messens, Winy and CLEMENT, J and Huyghebaert, Andr{\'e}},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {3},
  pages        = {417--424},
  title        = {Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate.},
  volume       = {60},
  year         = {1997},
}