The Impact of Heating and Acidification on the Flavor of Whey Protein Isolate.

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North Carolina State University

dc:creator Fox, Kathryn

dc:date.issued2011

Abstract

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North Carolina State University Theses Food Science.

dc:creator, dc:contributor.*

Author dc:creator: Fox, Kathryn
Advisors dc:contributor.advisor: Mary Drake, Chair
Brian Farkas, Member
Timothy Sanders, Member

dc:identifier.*

Dc Identifier Other: deg605
OAI record oai:identifier: https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F7647

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Fox, Kathryn. The Impact of Heating and Acidification on the Flavor of Whey Protein Isolate.. 2011. http://www.lib.ncsu.edu/resolver/1840.16/7647