| LDR | | 00000nam u2200205 4500 |
| 001 | | 000000433248 |
| 005 | | 20200225132036 |
| 008 | | 200131s2019 ||||||||||||||||| ||eng d |
| 020 | |
▼a 9781085571241 |
| 035 | |
▼a (MiAaPQ)AAI13812109 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 247004 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Barnett, Sasha Marie. |
| 245 | 10 |
▼a Sensory Properties, Consumer Perception, and Analytical Assessment of Reformulated Reduced Sodium Ready to Eat Products. |
| 260 | |
▼a [S.l.]:
▼b Washington State University.,
▼c 2019. |
| 260 | 1 |
▼a Ann Arbor:
▼b ProQuest Dissertations & Theses,
▼c 2019. |
| 300 | |
▼a 242 p. |
| 500 | |
▼a Source: Dissertations Abstracts International, Volume: 81-02, Section: B. |
| 500 | |
▼a Advisor: Ross, Carolyn F. |
| 502 | 1 |
▼a Thesis (Ph.D.)--Washington State University, 2019. |
| 506 | |
▼a This item must not be sold to any third party vendors. |
| 520 | |
▼a 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 |
| 590 | |
▼a School code: 0251. |
| 650 | 4 |
▼a Food science. |
| 690 | |
▼a 0359 |
| 710 | 20 |
▼a Washington State University.
▼b Food Science. |
| 773 | 0 |
▼t Dissertations Abstracts International
▼g 81-02B. |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0251 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2019 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T15490740
▼n KERIS
▼z 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
| 980 | |
▼a 202002
▼f 2020 |
| 990 | |
▼a ***1816162 |
| 991 | |
▼a E-BOOK |