TY  - BOOK
AU  - Newsham, Gerard
TI  - The effects of pH, salt type, salt concentration, freezing temperature & method on the Lyophilisation of Whey protein 
U1  - Thesis BAB No.1/2008 
PY  - 2008///
CY  - Limerick
PB  - Limerick Institute of Technology
KW  - Thesis
KW  - LIT
KW  - Moylish
KW  - Biosciences
KW  - Applied Science theses
KW  - Limerick Institute of Technology
KW  - Academic theses
N1  - Thesis submitted for B. Sc. in Bio-analysis and Bio-technology (2008); Includes appendices
ER  -