The role of processing parameters and fat content on sensory perception and consumer acceptance of fluid milk

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Title: The role of processing parameters and fat content on sensory perception and consumer acceptance of fluid milk
Author: Lee, Andy P
Advisors: Mary Drake, Chair
Brian Farkas, Member
Edward Foegeding, Member
Date: 2016-08-12
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.20/22914


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