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The effect of high hydrostatic pressure on whey protein functionality

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268232

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:268232
Date	January 1998
Creators	McCreedy, Richard William
Publisher	Queen's University Belfast
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation