Introduction to the Revised Bakery Science Lab Manuals
| 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.date.published | 2018 | |
| 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.description.advisor | Jon Faubion | |
| dc.description.level | Bachelors | |
| dc.identifier.uri | https://hdl.handle.net/2097/42282 | |
| 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 |
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