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Neutralized, hydrolyzed, fluid cottage cheese whey in frozen dairy desserts

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Identiferoai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/348347
Date January 1978
CreatorsYoung, Cheryl Kay
PublisherThe University of Arizona.
Source SetsUniversity of Arizona
Languageen_US
Detected LanguageEnglish
Typetext, Thesis-Reproduction (electronic)
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.

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