The effect of sucrose and milkfat substitution on sensory textural and physical properties in a frozen dessert system
| dc.contributor.author | Specter, Stephen E. | en_US |
| dc.date.accessioned | 2015-12-31T14:30:40Z | |
| dc.date.available | 2015-12-31T14:30:40Z | |
| dc.date.issued | 1988 | en_US |
| dc.date.published | 1988 | en_US |
| dc.description | Call number: LD2668 .T4 FN 1988 S64 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Human Nutrition | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22497 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | The effect of sucrose and milkfat substitution on sensory textural and physical properties in a frozen dessert system | en_US |
| dc.type | Text | en_US |
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