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

Simple item page
dc.contributor.advisorMary Drake, Chairen_US
dc.contributor.advisorTimothy Sanders, Memberen_US
dc.contributor.advisorJason Osborne, Minoren_US
dc.contributor.advisorBrian Farkas, Memberen_US
dc.contributor.authorKim, Mina Kyungminen_US
dc.date.accepted2012-07-17en_US
dc.date.accessioned2012-07-22T05:30:15Z
dc.date.available2012-07-22T05:30:15Z
dc.date.defense2012-05-02en_US
dc.date.issued2012-05-02en_US
dc.date.released2012-07-22en_US
dc.date.reviewed2012-05-03en_US
dc.date.submitted2012-05-02en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.leveldissertationen_US
dc.degree.nameDoctor of Philosophyen_US
dc.identifier.otherdeg1716en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7936
dc.rightsen_US
dc.titleApplication of Sensory Techniques to Evaluate Sodium and Fat Reduction in Dairy Foods.en_US

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
etd.pdf
Size:
1.37 MB
Format:
Adobe Portable Document Format
Download

Collections

Dissertations