Consumer Perception of Dairy Foods: Sustainability and Processing Methods.

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorApril Fogleman, Member
dc.contributor.advisorDaniel Poole, Member
dc.contributor.advisorClinton Stevenson, Member
dc.contributor.advisorDeepti Salvi, Member
dc.contributor.authorSchiano, Angelina Nicole
dc.date.accepted2021-04-15
dc.date.accessioned2021-04-29T12:30:31Z
dc.date.available2021-04-29T12:30:31Z
dc.date.defense2021-03-22
dc.date.issued2021-03-22
dc.date.released2021-04-29
dc.date.reviewed2021-03-29
dc.date.submitted2021-03-25
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.identifier.otherdeg24602
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/38769
dc.titleConsumer Perception of Dairy Foods: Sustainability and Processing Methods.

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