Production of Low Lactose and Low Serum Milk Protein Beverage by Microfiltration.

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorFernanda Santos, Member
dc.contributor.advisorDana Hanson, Member
dc.contributor.authorOw-Wing, Kai Leung
dc.date.accepted2023-11-08
dc.date.accessioned2023-11-09T13:30:26Z
dc.date.available2023-11-09T13:30:26Z
dc.date.defense2023-10-23
dc.date.issued2023-10-23
dc.date.released2023-11-09
dc.date.reviewed2023-10-30
dc.date.submitted2023-10-23
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.descriptionNorth Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
dc.formatM.S. North Carolina State University, 2023.
dc.identifier.otherdeg35426
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/41364
dc.titleProduction of Low Lactose and Low Serum Milk Protein Beverage by Microfiltration.
dcterms.extent1 online resource (viii, 111 pages) : illustrations (some color)

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