Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey
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| dc.contributor.advisor | Bester, B.H. | en |
| dc.contributor.coadvisor | Steenkamp, L. | en |
| dc.contributor.postgraduate | Ruteri, Juma Makweba | en |
| dc.date.accessioned | 2013-09-07T17:09:40Z | |
| dc.date.available | 2005-11-30 | en |
| dc.date.available | 2013-09-07T17:09:40Z | |
| dc.date.created | 2002-04-01 | en |
| dc.date.issued | 2005-11-30 | en |
| dc.date.submitted | 2005-11-28 | en |
| dc.description | Dissertation (MSc (Food Science))--University of Pretoria, 2005. | en |
| dc.description.abstract | Please read the abstract in the front section of this document | en |
| dc.description.availability | unrestricted | en |
| dc.description.department | Food Science | en |
| dc.identifier.citation | Ruteri JM, 2001, Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/29897 > | en |
| dc.identifier.other | H1051/th | en |
| dc.identifier.upetdurl | http://upetd.up.ac.za/thesis/available/etd-11282005-153705/ | en |
| dc.identifier.uri | http://hdl.handle.net/2263/29897 | |
| dc.language.iso | en | |
| dc.publisher | University of Pretoria | en_ZA |
| dc.rights | © 2001 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. | en |
| dc.subject | Cheesemaking waste disposal | en |
| dc.subject | UCTD | en_US |
| dc.title | Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey | en |
| dc.type | Dissertation | en |
