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

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorBrian Farkas, Member
dc.contributor.advisorEdward Foegeding, Member
dc.contributor.authorLee, Andy P
dc.date.accepted2016-09-12
dc.date.accessioned2016-10-03T12:31:39Z
dc.date.available2016-10-03T12:31:39Z
dc.date.defense2016-08-12
dc.date.issued2016-08-12
dc.date.released2016-10-03
dc.date.reviewed2016-08-22
dc.date.submitted2016-08-12
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.descriptionNorth Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
dc.formatM.S. North Carolina State University, 2016.
dc.identifier.otherdeg5483
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/22914
dc.rights
dc.titleThe role of processing parameters and fat content on sensory perception and consumer acceptance of fluid milk
dcterms.extent1 online resource (viii, 97 pages) : illustrations, charts

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