Hydrolysis of lactose in permeate from the ultrafiltration of cottage cheese whey using immobilized beta-galsctosidase /
by Timothy Charles Scott.

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Main Author: Scott, Timothy Charles.
Language(s): English
Published: 1985.
Subjects: Cheese.
Whey products.
Lactose.
Note: Vita.
Typescript.
Physical Description: 2 v. (xxx, 372 leaves) : ill. ; 28 cm.
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Item Link	Original Source
Limited (search only) v.1	University of Wisconsin - Madison
Limited (search only) v.2	University of Wisconsin - Madison

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