The Impact of Fat Content and Water Addition on Physical and Sensory Properties of Milk.

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dc.contributor.advisorMaryAnne Drake, Chair
dc.contributor.advisorDana Hanson, Member
dc.contributor.advisorClint Stevenson, Member
dc.contributor.authorHanks, Trevor Wallace
dc.date.accepted2026-01-22
dc.date.accessioned2026-01-23T13:30:25Z
dc.date.available2026-01-23T13:30:25Z
dc.date.defense2025-12-19
dc.date.issued2025-12-19
dc.date.released2026-01-23
dc.date.reviewed2026-01-07
dc.date.submitted2025-12-19
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg44763
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/46454
dc.titleThe Impact of Fat Content and Water Addition on Physical and Sensory Properties of Milk.

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