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

dc.contributor.advisorBester, B.H.en
dc.contributor.coadvisorSteenkamp, L.en
dc.contributor.emailupetd@up.ac.zaen
dc.contributor.postgraduateRuteri, Juma Makwebaen
dc.date.accessioned2013-09-07T17:09:40Z
dc.date.available2005-11-30en
dc.date.available2013-09-07T17:09:40Z
dc.date.created2002-04-01en
dc.date.issued2005-11-30en
dc.date.submitted2005-11-28en
dc.descriptionDissertation (MSc (Food Science))--University of Pretoria, 2005.en
dc.description.abstractPlease read the abstract in the front section of this documenten
dc.description.availabilityunrestricteden
dc.description.departmentFood Scienceen
dc.identifier.citationRuteri 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.otherH1051/then
dc.identifier.upetdurlhttp://upetd.up.ac.za/thesis/available/etd-11282005-153705/en
dc.identifier.urihttp://hdl.handle.net/2263/29897
dc.language.isoen
dc.publisherUniversity of Pretoriaen_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.subjectCheesemaking waste disposalen
dc.subjectUCTDen_US
dc.titleEfficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese wheyen
dc.typeDissertationen

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