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Application of the lactoperoxidase system to improve the quality and safety of goat milk and goat cheese

Please read the abstract in the section 00front of this document / Thesis (PhD (Food Science))--University of Pretoria, 2006. / Food Science / unrestricted

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/25031
Date27 May 2005
CreatorsDefabachew, Eyassu Seifu
ContributorsDr E M Buys, upetd@up.ac.za, Prof E F Donkin
Source SetsSouth African National ETD Portal
Detected LanguageEnglish
TypeThesis
Rights© 2003, 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.

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