Show simple item record

Neutralized, hydrolyzed, fluid cottage cheese whey in frozen dairy desserts

dc.contributor.authorYoung, Cheryl Kay
dc.creatorYoung, Cheryl Kayen
dc.date.accessioned2015-04-01T13:49:01Zen
dc.date.available2015-04-01T13:49:01Zen
dc.date.issued1978en
dc.identifier.urihttp://hdl.handle.net/10150/348347en
dc.language.isoen_USen
dc.publisherThe University of Arizona.en
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en
dc.subjectWhey products.en
dc.subjectIce cream, ices, etc.en
dc.subjectFrozen desserts.en
dc.titleNeutralized, hydrolyzed, fluid cottage cheese whey in frozen dairy dessertsen
dc.typetexten
dc.typeThesis-Reproduction (electronic)en
dc.identifier.oclc4550263en
thesis.degree.grantorUniversity of Arizonaen
thesis.degree.levelmastersen
thesis.degree.disciplineNutrition and Food Scienceen
thesis.degree.disciplineGraduate Collegeen
thesis.degree.nameM.S.en
dc.description.noteThis item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution images for any content in this item, please contact us at repository@u.library.arizona.edu.en
dc.identifier.bibrecord.b18106894en
dc.identifier.callnumberE9791 1978 268en
refterms.dateFOA2018-09-01T09:43:37Z


Files in this item

Thumbnail
Name:
AZU_TD_BOX130_E9791_1978_268.pdf
Size:
3.699Mb
Format:
PDF
Download

This item appears in the following Collection(s)

Show simple item record