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Instrumental and sensory characteristics of selected nutritionally improved school foods

Thesis (M.S.)--Rutgers University, 2009. / "Graduate Program in Food Science." Includes bibliographical references (p. 94-104).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/501387645
Date January 2009
CreatorsMandeville, Alyson,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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