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Title: Impact of Annatto Colorant, Different Starter Cultures, Starter Media and Starter Strains on the Flavor and Oxidative Stability of Liquid Whey and WPC.
Authors: Campbell, Rachel
Advisors: Mary Drake, Committee Chair
Edward Foegeding, Committee Member
Brian Farkas, Committee Member
Issue Date: 1-Nov-2010
Degree: Master of Science
Discipline: Food Science
Appears in Collections:Theses

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