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

Description

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

Links & Downloads

1. http://hdl.handle.net/2263/25031
2. Defabachew ES, 2003, Application of the lactoperoxidase system to improve the quality and safety of goat milk and goat milk cheese, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/25031 >
3. H278/th
4. http://upetd.up.ac.za/thesis/available/etd-05272005-091226/

Tags

Goat cheese

Goat milk quality

Goat cheese quality

Product safety

Antibacterial agents

Goat milk

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/25031
Date	27 May 2005
Creators	Defabachew, Eyassu Seifu
Contributors	Dr E M Buys, [e-mail], Prof E F Donkin
Source Sets	South African National ETD Portal
Detected Language	English
Type	Thesis
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.