Application of Sensory Techniques to Evaluate Sodium and Fat Reduction in Dairy Foods.

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Title: Application of Sensory Techniques to Evaluate Sodium and Fat Reduction in Dairy Foods.
Author: Kim, Mina Kyungmin
Advisors: Mary Drake, Chair
Timothy Sanders, Member
Jason Osborne, Minor
Brian Farkas, Member
Date: 2012-05-02
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/7936


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