Whey Permeate or Yeast-digested Whey Permeate Used as Salt Substitute in Smoked Sausage to Lower Sodium.

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dc.contributor.advisorJonathan Allen, Committee Chairen_US
dc.contributor.advisorDana Hanson, Committee Memberen_US
dc.contributor.advisorMary Drake, Committee Memberen_US
dc.contributor.authorJiang, Yuen_US
dc.date.accepted2011-03-22en_US
dc.date.accessioned2011-03-23T07:00:11Z
dc.date.available2011-03-23T07:00:11Z
dc.date.defense2011-01-05en_US
dc.date.issued2011-01-05en_US
dc.date.released2011-03-23en_US
dc.date.reviewed2011-01-07en_US
dc.date.submitted2011-01-07en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg556en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/6689
dc.rightsen_US
dc.titleWhey Permeate or Yeast-digested Whey Permeate Used as Salt Substitute in Smoked Sausage to Lower Sodium.en_US

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