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Sensory Properties, Consumer Perception, and Analytical Assessment of Reformulated Reduced Sodium Ready to Eat Products
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Sensory Properties, Consumer Perception, and Analytical Assessment of Reformulated Reduced Sodium Ready to Eat Products. |
| 개인저자 | Barnett, Sasha Marie. |
| 단체저자명 | Washington State University. Food Science. |
| 발행사항 | [S.l.]: Washington State University., 2019. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2019. |
| 형태사항 | 242 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-02B. Dissertation Abstract International |
| ISBN | 9781085571241 |
| 학위논문주기 | Thesis (Ph.D.)--Washington State University, 2019. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-02, Section: B.
Advisor: Ross, Carolyn F. |
| 이용제한사항 | This item must not be sold to any third party vendors. |
| 요약 | Sodium reduction in ready to eat products is complex but is needed to alleviate the health concerns that accompany overconsumption. Therefore, the overall objective of this research was to understand the sensory properties, consumer perception, and analytical changes of ready to eat products that are reformulated for a reduced sodium content. This research consisted of 4 studies |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
