The effects of pH, salt type, salt concentration, freezing temperature & method on the Lyophilisation of Whey protein
Newsham, Gerard
The effects of pH, salt type, salt concentration, freezing temperature & method on the Lyophilisation of Whey protein [thesis] /Thomas Cole - Limerick: Limerick Institute of Technology, 2008 - 56 pages : colour illustrations ; 30 cm.
Thesis submitted for B. Sc. in Bio-analysis and Bio-technology (2008)
Includes appendices.
Thesis--LIT--Moylish
Biosciences--Thesis
Applied Science theses
Limerick Institute of Technology
Academic theses
Thesis BAB No.1/2008
The effects of pH, salt type, salt concentration, freezing temperature & method on the Lyophilisation of Whey protein [thesis] /Thomas Cole - Limerick: Limerick Institute of Technology, 2008 - 56 pages : colour illustrations ; 30 cm.
Thesis submitted for B. Sc. in Bio-analysis and Bio-technology (2008)
Includes appendices.
Thesis--LIT--Moylish
Biosciences--Thesis
Applied Science theses
Limerick Institute of Technology
Academic theses
Thesis BAB No.1/2008