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

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dc.contributor.advisorMary Drake, Chairen_US
dc.contributor.advisorBrian Farkas, Memberen_US
dc.contributor.advisorTimothy Sanders, Memberen_US
dc.contributor.authorLi, Xiaomengen_US
dc.date.accepted2011-07-18en_US
dc.date.accessioned2011-07-24T07:00:15Z
dc.date.available2011-07-24T07:00:15Z
dc.date.defense2011-06-28en_US
dc.date.issued2011-06-28en_US
dc.date.released2011-07-24en_US
dc.date.reviewed2011-06-29en_US
dc.date.submitted2011-06-28en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.descriptionNorth Carolina State University Theses Food Science.
dc.formatM.S. North Carolina State University, 2011.
dc.identifier.otherdeg938en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7062
dc.rightsen_US
dc.titleThe Influence of Storage, Heat Treatment and Solids Composition on the Bleaching of Cheddar Whey with Hydrogen Peroxide.en_US
dcterms.extentvii, 72 pages : illustrations

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