Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

C. Holt; D. McPhail; I. Nevison; T. Nylander; Jeanette Anita Held Otte; Richard Ipsen; R. Bauer; Lars Holm Øgendal; K. Olieman; K. G. d. Kruif; J. Léonil; D. Mollé; G. Henry; J. L. Maubois; M. D. Pérez; P. Puyol; M. Calvo; S. M. Bury; G. Kontopidis; I. McNae; L. Sawyer; L. Ragona; L. Zetta; H. Molinari; B. Klarenbeek; M. J. Jonkman; J. Moulin; D. Chatterton

doi:10.1046/j.1365-2621.1999.00323.x

Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

C. Holt, D. McPhail, I. Nevison, T. Nylander, Jeanette Anita Held Otte, Richard Ipsen, R. Bauer, Lars Holm Øgendal, K. Olieman, K. G. d. Kruif, J. Léonil, D. Mollé, G. Henry, J. L. Maubois, M. D. Pérez, P. Puyol, M. Calvo, S. M. Bury, G. Kontopidis, I. McNaeL. Sawyer, L. Ragona, L. Zetta, H. Molinari, B. Klarenbeek, M. J. Jonkman, J. Moulin, D. Chatterton

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

52 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Journal of Food Science and Technology
Vol/bind	34
Udgave nummer	5-6
Sider (fra-til)	543-556
Antal sider	14
ISSN	0950-5423
DOI	https://doi.org/10.1046/j.1365-2621.1999.00323.x
Status	Udgivet - 1999

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Citationsformater

Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., Bauer, R., Øgendal, L. H., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., ... Chatterton, D. (1999). Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions. International Journal of Food Science and Technology, 34(5-6), 543-556. https://doi.org/10.1046/j.1365-2621.1999.00323.x

Holt, C, McPhail, D, Nevison, I, Nylander, T, Otte, JAH, Ipsen, R, Bauer, R, Øgendal, LH, Olieman, K, Kruif, KGD, Léonil, J, Mollé, D, Henry, G, Maubois, JL, Pérez, MD, Puyol, P, Calvo, M, Bury, SM, Kontopidis, G, McNae, I, Sawyer, L, Ragona, L, Zetta, L, Molinari, H, Klarenbeek, B, Jonkman, MJ, Moulin, J & Chatterton, D 1999, 'Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions', International Journal of Food Science and Technology, bind 34, nr. 5-6, s. 543-556. https://doi.org/10.1046/j.1365-2621.1999.00323.x

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title = "Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions",

author = "C. Holt and D. McPhail and I. Nevison and T. Nylander and Otte, {Jeanette Anita Held} and Richard Ipsen and R. Bauer and {\O}gendal, {Lars Holm} and K. Olieman and Kruif, {K. G. d.} and J. L{\'e}onil and D. Moll{\'e} and G. Henry and Maubois, {J. L.} and P{\'e}rez, {M. D.} and P. Puyol and M. Calvo and Bury, {S. M.} and G. Kontopidis and I. McNae and L. Sawyer and L. Ragona and L. Zetta and H. Molinari and B. Klarenbeek and Jonkman, {M. J.} and J. Moulin and D. Chatterton",

year = "1999",

doi = "10.1046/j.1365-2621.1999.00323.x",

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TY - JOUR

T1 - Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

AU - Holt, C.

AU - McPhail, D.

AU - Nevison, I.

AU - Nylander, T.

AU - Otte, Jeanette Anita Held

AU - Ipsen, Richard

AU - Bauer, R.

AU - Øgendal, Lars Holm

AU - Olieman, K.

AU - Kruif, K. G. d.

AU - Léonil, J.

AU - Mollé, D.

AU - Henry, G.

AU - Maubois, J. L.

AU - Pérez, M. D.

AU - Puyol, P.

AU - Calvo, M.

AU - Bury, S. M.

AU - Kontopidis, G.

AU - McNae, I.

AU - Sawyer, L.

AU - Ragona, L.

AU - Zetta, L.

AU - Molinari, H.

AU - Klarenbeek, B.

AU - Jonkman, M. J.

AU - Moulin, J.

AU - Chatterton, D.

PY - 1999

Y1 - 1999

U2 - 10.1046/j.1365-2621.1999.00323.x

DO - 10.1046/j.1365-2621.1999.00323.x

M3 - Journal article

SN - 0950-5423

VL - 34

SP - 543

EP - 556

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 5-6

ER -