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

Lee, Andy P

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North Carolina State University

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

dc:creator Lee, Andy P

dc:date.issued2016

Abstract

dc:description

North Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Lee, Andy P
Advisors dc:contributor.advisor: Mary Drake, Chair
Brian Farkas, Member
Edward Foegeding, Member

Identifiers

dc:identifier.*

Dc Identifier Other: deg5483
OAI record oai:identifier: https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.20%2F22914

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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

ncsu
2016

citation

Lee, Andy P. The role of processing parameters and fat content on sensory perception and consumer acceptance of fluid milk. 2016. http://www.lib.ncsu.edu/resolver/1840.20/22914

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

Abstract

Author and committee

Identifiers

Chain of custody

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