The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile of Fluid Whey and Whey Retentate and Norbixin Interactions in Whey.

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dc.contributor.advisorMary Drake, Chairen_US
dc.contributor.advisorEdward Foegeding, Memberen_US
dc.contributor.advisorTimothy Sanders, Memberen_US
dc.contributor.authorFox, Aaron Jamesen_US
dc.date.accepted2013-07-19en_US
dc.date.accessioned2013-07-20T05:30:12Z
dc.date.available2013-07-20T05:30:12Z
dc.date.defense2013-05-10en_US
dc.date.issued2013-05-10en_US
dc.date.released2013-07-20en_US
dc.date.reviewed2013-05-15en_US
dc.date.submitted2013-05-13en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg2648en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/8777
dc.rightsen_US
dc.titleThe Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile of Fluid Whey and Whey Retentate and Norbixin Interactions in Whey.en_US

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