Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey

Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey

Ruteri, Juma Makweba
URI: http://hdl.handle.net/2263/29897
Date: 2005-11-30

Abstract:

Please read the abstract in the front section of this document

Description:

Dissertation (MSc (Food Science))--University of Pretoria, 2005.

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