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010 a| 2018050284;

020 a| 9781119256021q| (hardcover);

020 z| 9781119256038q| (adobe pdf);

020 a| 9781119256045q| (epub);

035 a| (WaSeSS)ssj0002104422;

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049 a| EREEa| NEHH;

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245 00 a| Whey protein production, chemistry, functionality and applicationsh| [electronic resource] /c| edited by Mingruo Guo, Department of Nutrition and Food Sciences, The University of Vermont Burlington, USA.;

250 a| First edition.;

260 a| Hoboken, NJ :b| Wiley,c| 2019.;

300 a| xiv, 266 pages :b| illustrations, charts ;c| 24 cm;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Whey products.=| ^A690788;

650 0 a| Milk proteins.=| ^A232969;

650 0 a| Dairy processing.=| ^A352776;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Guo, Mingruo,d| 1960-?| UNAUTHORIZED;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=5649345;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 5345970;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5345970-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 7/15/2020x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5345970-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 7/15/2020x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5345970-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/15/2020x| EBOOKz| JERESOURCE;

Whey protein production, chemistry, functionality and applications / edited by Mingruo Guo, Department of Nutrition and Food Sciences, The University of Vermont Burlington, USA.

Other author	Guo, Mingruo, 1960-
Format	Electronic
Edition	First edition.
Publication Info	Hoboken, NJ : Wiley, 2019.
Description	xiv, 266 pages : illustrations, charts ; 24 cm
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Whey products. Milk proteins. Dairy processing.

Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2018050284
ISBN	9781119256021 (hardcover)
ISBN	(adobe pdf)
ISBN	9781119256045 (epub)

Whey protein production, chemistry, functionality and applications / edited by Mingruo Guo, Department of Nutrition and Food Sciences, The University of Vermont Burlington, USA.

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