Food Structure and its Effects on the Perception of Taste and Texture.

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dc.contributor.advisor Edward Foegeding, Chair
dc.contributor.advisor Suzanne Johanningsmeier, Member
dc.contributor.advisor Mary Drake, Member
dc.contributor.advisor Saad Khan, Member
dc.contributor.author Wagoner, Ty B
dc.date.accessioned 2018-09-26T12:34:35Z
dc.date.available 2018-09-26T12:34:35Z
dc.date.issued 2018-07-20
dc.date.submitted 2018-07-20
dc.identifier.other deg10431
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.20/35595
dc.rights
dc.title Food Structure and its Effects on the Perception of Taste and Texture.
dc.degree.name Doctor of Philosophy
dc.degree.level dissertation
dc.degree.discipline Food Science
dc.date.accepted 2018-09-24
dc.date.defense 2018-07-20
dc.date.released 2018-09-26
dc.date.reviewed 2018-07-24


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