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| Format | Data | TÃtol | Autor |
|---|---|---|---|
| Format | Data | TÃtol | Autor |
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2 setembre 2024 | New technological strategies for dairy products valorization | Romo Ibáñez, MarÃa |
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Procesamiento de alta presión Valorización proteica del suero de leche High-pressure processing Llet desnatada en pols Digestibilidad de las proteÃnas de la leche Skimmed milk powder Leche desnatada en polvo
Autors
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Castellari, Massimo Universitat de Girona. Institut de Tecnologia Agroalimentà ria Toldrà i Alegret, Mònica Felipe Cuyà s, Xavier Romo Ibáñez, MarÃa Universitat de Girona. Departament d’Enginyeria QuÃmica, Agrà ria i Tecnologia Agroalimentà ria