The Effect of Micellar Casein Concentrate Purity and Fat Level on Sulfur-Eggy Flavors in Ultra-Pasteurized High Protein Beverages.

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorApril Fogleman, Member
dc.contributor.advisorDana Hanson, Member
dc.contributor.authorWhitt, Daniel Mckay
dc.date.accepted2020-10-19
dc.date.accessioned2020-11-09T14:51:47Z
dc.date.available2020-11-09T14:51:47Z
dc.date.defense2020-09-30
dc.date.issued2020-09-30
dc.date.released2020-11-09
dc.date.reviewed2020-10-02
dc.date.submitted2020-09-30
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg22939
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/38336
dc.titleThe Effect of Micellar Casein Concentrate Purity and Fat Level on Sulfur-Eggy Flavors in Ultra-Pasteurized High Protein Beverages.

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