Converting whey and milk permeate into high value-added products
Principal researcher: Salwa Karboune, McGill University
Collaborators: Marie-Josée Dumont and Valérie Orsat, McGill University
Converting whey and milk permeate into high value-added productsPrincipal researcher: Salwa Karboune, McGill University Collaborators: Marie-Josée Dumont and Valérie Orsat, McGill University |
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