The effects of pH, salt type, salt concentration, freezing temperature & method on the Lyophilisation of Whey protein /Thomas Cole [thesis]
Material type:
TextPublication details: Limerick: Limerick Institute of Technology, 2008Description: 56 pages : colour illustrations ; 30 cmSubject(s): Genre/Form: DDC classification: - Thesis BAB No.1/2008
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| 2 Hour Loan | Moylish Library Theses Collection | Thesis BAB No.1/2008 (Browse shelf(Opens below)) | 1 | Library Use Only | 39002100335042 |
Thesis submitted for B. Sc. in Bio-analysis and Bio-technology (2008)
Includes appendices.