Development of a course to teach basic concepts of sensory evaluation to foodservice personnel
| dc.contributor.author | Lee, Jean Hanson. | en_US |
| dc.date.accessioned | 2015-12-31T20:24:44Z | |
| dc.date.available | 2015-12-31T20:24:44Z | |
| dc.date.issued | 1987 | en_US |
| dc.date.published | 1987 | en_US |
| dc.description | Call number: LD2668 .R4 HRIM 1987 L43 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Hospitality Management and Dietetics | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/23772 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | Development of a course to teach basic concepts of sensory evaluation to foodservice personnel | en_US |
| dc.type | Text | en_US |
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