Impact of Annatto Colorant, Different Starter Cultures, Starter Media and Starter Strains on the Flavor and Oxidative Stability of Liquid Whey and WPC.

Please use this identifier to cite or link to this item: http://www.lib.ncsu.edu/resolver/1840.16/6492

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
URI:	http://www.lib.ncsu.edu/resolver/1840.16/6492
Appears in Collections:	Theses

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