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dc.contributor.advisorClark, Stephanie
dc.creatorLiu, Xiaoming, 1974-
dc.date.accessioned2006-11-16T22:57:25Z
dc.date.available2006-11-16T22:57:25Z
dc.date.issued2004
dc.date.submitted2004en_US
dc.identifier.urihttp://hdl.handle.net/2376/185
dc.descriptionThesis (Ph.D.), Department of Food Science and Human Nutrition, Washington State Universityen_US
dc.description.sponsorshipDepartment of Food Science, Washington State Universityen_US
dc.language.isoEnglish
dc.rightsIn copyright
dc.rightsPublicly accessible
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://www.ndltd.org/standards/metadata
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subjectFood -- Protein content.en_US
dc.subjectWhey products -- Processing.en_US
dc.subjectHydrostatic pressure.en_US
dc.titleEffect of high hydrostatic pressure on whey protein concentrate functional properties
dc.typeElectronic Thesis or Dissertation


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