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  <titleInfo>
    <title>Whey processing, functionality and health benefits</title>
  </titleInfo>
  <name type="personal">
    <namePart>Onwulata, Charles I</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
    <role>
      <roleTerm type="text">ed.</roleTerm>
    </role>
  </name>
  <name type="personal">
    <namePart>Huth, Peter J.</namePart>
    <role>
      <roleTerm type="text">ed.</roleTerm>
    </role>
  </name>
  <typeOfResource/>
  <originInfo>
    <place>
      <placeTerm type="text">Oxford</placeTerm>
    </place>
    <publisher>Blackwell Publishing</publisher>
    <dateIssued>2008</dateIssued>
    <dateCreated>2008</dateCreated>
    <issuance/>
  </originInfo>
  <physicalDescription>
    <extent>xiv,400p. 24cm</extent>
  </physicalDescription>
  <subject>
    <topic>Dairy processing</topic>
  </subject>
  <subject>
    <topic>Whey health aspects</topic>
  </subject>
  <subject>
    <topic>Whey Product</topic>
  </subject>
  <subject>
    <topic>Whey</topic>
  </subject>
  <classification authority="ddc">641.373 WHE</classification>
  <identifier type="isbn">9780813809038</identifier>
  <recordInfo/>
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