| dc.contributor.advisor | Knight, Sue | |
| dc.contributor.author | Benedict, Melinda Ann | |
| dc.date.accessioned | 2015-08-20T21:45:07Z | |
| dc.date.available | 2015-08-20T21:45:07Z | |
| dc.date.issued | 1985-12-01 | |
| dc.identifier.uri | https://hdl.handle.net/11244/15895 | |
| dc.description.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. | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| dc.publisher | Oklahoma State University | |
| dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
| dc.title | Product Matching: a Sensory Evaluation Challenge | |
| dc.type | text | |
| dc.contributor.committeeMember | Claypool, Larry | |
| dc.contributor.committeeMember | Winterfeldt, Esther | |
| osu.filename | Thesis-1985-B463.pdf | |
| osu.accesstype | Open Access | |
| dc.description.department | Food Nutrition, and Insitution Administration | |
| dc.type.genre | Thesis | |
