Product Matching: a Sensory Evaluation Challenge
Abstract
An approved deviation from the standard thesis format will be followed in this thesis. Chapter Three will be written in the form of a journal article to be submitted to the Journal of Food Science. In the first chapter, the basic purpose of the research is identified. The second chapter is a review of literature on sensory evaluation and its role in the food industry. Results are summarized and conclusions drawn in Chapter Four.
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- OSU Theses [15752]