Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties
- Sinead A. Mc Entee
- , Alan L. Kelly
- , Fergal N. Lawless
- , Noel A. McCarthy
- , Eoin G. Murphy
- Ballyragget
- University College Cork
- Teagasc - Irish Agriculture and Food Development Authority
Research output: Contribution to journal › Article › peer-review