Hydrolysis of lactose in milk and whey with minute amounts of lactase

Hydrolysis of lactose in milk and whey with minute amounts of lactase

Graphs; 23 ref.;

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Bibliographic Details
Main Authors: Dahlqvist, A., FAO, Rome (Italy). Industry Cooperative Programme eng, Industry Cooperative Programme. Working Group on Dairy Industry Development eng 13 Jan 1977 Sess. 11 Rome (Italy), Asp, N.-G., Burvall, A., Rausing, H.
Format: Texto biblioteca
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Published: Dec
Subjects:FAO ICP, FOODS, ANALYTICAL METHODS, HYDROLYSIS, LACTOSE, MILK, PROCESSING, TECHNOLOGY, COOKING, NUTRITIVE VALUE, CHEMICOPHYSICAL PROPERTIES, ENZYMES, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, HYDROLYSE, LAIT, ALIMENTOS, TECNICAS ANALITICAS, HIDROLISIS, LACTOSA, LECHE, TRAITEMENT, TECHNOLOGIE, CUISSON, VALEUR NUTRITIVE, PROPRIETE PHYSICOCHIMIQUE, ENZYME, PROCESAMIENTO, TECNOLOGIA, COCCION, VALOR NUTRITIVO, PROPIEDADES FISICOQUIMICAS, ENZIMAS,
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Summary:Graphs; 23 ref.;

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