Off Flavor Development and Vitamin and Carotenoid Degradation in Whey Protein Ingredients due to Processing and the Detection of Carotenoids and Vitamins in Dairy Matrices.

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorEdward Foegeding, Member
dc.contributor.advisorTimothy Sanders, Member
dc.contributor.authorStout, Mark A
dc.date.accepted2017-06-05
dc.date.accessioned2017-07-12T12:32:11Z
dc.date.available2017-07-12T12:32:11Z
dc.date.defense2017-05-15
dc.date.issued2017-05-15
dc.date.released2017-07-12
dc.date.reviewed2017-05-22
dc.date.submitted2017-05-15
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg6700
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/34394
dc.rights
dc.titleOff Flavor Development and Vitamin and Carotenoid Degradation in Whey Protein Ingredients due to Processing and the Detection of Carotenoids and Vitamins in Dairy Matrices.

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