Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4516
DC FieldValueLanguage
dc.contributor.advisorDeek, Maha Elen_US
dc.contributor.authorFady, Joelle Elen_US
dc.date.accessioned2020-12-23T14:42:58Z-
dc.date.available2020-12-23T14:42:58Z-
dc.date.issued2015-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/4516-
dc.descriptionIncludes bibliographical references (p. 32-36).en_US
dc.descriptionSupervised by Dr. Maha El Deek.en_US
dc.description.statementofresponsibilityby Joelle El-Fadyen_US
dc.format.extentix, 36 p. :ill., tables ;30 cm +1 CD-Rom (4 3/4 in.)en_US
dc.language.isoengen_US
dc.rightsThis object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holderen_US
dc.subject.lcshWheyen_US
dc.subject.lcshWhey productsen_US
dc.title"Valorization of Whey : interest in proteins"en_US
dc.typeThesisen_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.date.catalogued2015-06-25-
dc.description.degreeMSc in Food Science and Technologyen_US
dc.description.statusPublisheden_US
dc.identifier.OlibID161242-
dc.provenance.recordsourceOliben_US
Appears in Collections:UOB Theses and Projects
Show simple item record

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.