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Quality attributes of food prepared in quantity: An examination of its emphasis in the foodservice courses as perceived by students

dc.contributor.advisorEbro, Lea L.
dc.contributor.authorBlackwell, Gretchen E.
dc.date.accessioned2015-09-11T19:30:47Z
dc.date.available2015-09-11T19:30:47Z
dc.date.issued1985-12
dc.identifier.urihttps://hdl.handle.net/11244/17608
dc.formatapplication/pdf
dc.languageen_US
dc.rightsCopyright 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.titleQuality attributes of food prepared in quantity: An examination of its emphasis in the foodservice courses as perceived by students
dc.contributor.committeeMemberWarde, William D.
dc.contributor.committeeMemberScruggs, M. Marguerite
dc.contributor.committeeMemberBokorney, G. Baker
dc.contributor.committeeMemberWinterfeldt, Esther A.
osu.filenameThesis-1985D-B632q.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineHome Economics
thesis.degree.grantorOklahoma State University


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