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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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