The Influence of Storage, Heat Treatment and Solids Composition on the Bleaching of Cheddar Whey with Hydrogen Peroxide.

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Title: The Influence of Storage, Heat Treatment and Solids Composition on the Bleaching of Cheddar Whey with Hydrogen Peroxide.
Author: Li, Xiaomeng
Advisors: Mary Drake, Chair
Brian Farkas, Member
Timothy Sanders, Member
Date: 2011-06-28
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/7062


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