JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Shearon, Chloe C. | |
| dc.date.accessioned | 2022-06-14T21:45:47Z | |
| dc.date.available | 2022-06-14T21:45:47Z | |
| dc.date.issued | 2017-10-17 | |
| dc.identifier.uri | https://hdl.handle.net/2097/42282 | |
| dc.description.abstract | I chose to revise the Bakery Science I and II lab manuals because I saw an unfulfilled need in the Grain Science Department. I had tossed around the idea of doing a research project, speaking with Dave Krishock and Dr. Becky Miller to explore opportunities and gather ideas, but after taking Bakery Science I and II, I realized I could use my writing skills to streamline the courses and to help future students. | |
| dc.rights | © The Author. This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). | |
| dc.rights.uri | https://rightsstatements.org/vocab/InC/1.0/ | |
| dc.title | Introduction to the Revised Bakery Science Lab Manuals | |
| dc.type | Text | |
| dc.description.level | Bachelors | |
| dc.description.advisor | Jon Faubion | |
| dc.date.published | 2018 |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, the use of this item is bound by the following: © The Author. This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).