Dec 06, 2025  
2015-2016 Graduate Catalog 
    
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2015-2016 Graduate Catalog [ARCHIVED CATALOG]

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HN 834 - Descriptive Sensory Analysis: Food and Fragrance

Credits: (1)

Identification and use of descriptive sensory attributes as they relate to food and fragrance for product development, research, and quality control. Practical experiences in identifying, describing, and application of food and fragrance attributes. Lecture.

When Offered:
Spring


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