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

Description

Please read the abstract in the front section of this document / Dissertation (MSc (Food Science))--University of Pretoria, 2005. / Food Science / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/29897
2. 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 >
3. H1051/th
4. http://upetd.up.ac.za/thesis/available/etd-11282005-153705/

Tags

Cheesemaking waste disposal

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/29897
Date	28 November 2005
Creators	Ruteri, Juma Makweba
Contributors	Prof B H Bester, [e-mail], Dr L Steenkamp
Source Sets	South African National ETD Portal
Detected Language	English
Type	Dissertation
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.