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North Carolina State University

Application of Sensory Techniques to Understand the Impact of Ingredients on Sensory Properties of Beverages.

dc:creator Leksrisompong, Pattarin
dc:date.issued2012

Abstract

dc:description

North Carolina State University Theses Food Science.

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • Leksrisompong, Pattarin
Advisors dc:contributor.advisor
  • Mary Drake, Chair
  • Brian Farkas, Member
  • Timothy Sanders, Member
  • Edward Foegeding, Member
  • Charles Stark, Graduate School Representative

Identifiers

dc:identifier.*
Dc Identifier Other
deg1437
OAI record oai:identifier
https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F7513

Chain of custody

source
Harvested from
North Carolina State University
Base URL
repository.lib.ncsu.edu/server/oai/request
Last updated
2026-08-21
Source record
OAI-PMH GetRecord
related terms
citation

Leksrisompong, Pattarin. Application of Sensory Techniques to Understand the Impact of Ingredients on Sensory Properties of Beverages.. 2012. http://www.lib.ncsu.edu/resolver/1840.16/7513

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