Nutrition Science Degree Michigan

Posted in Health and Nutrition on 05/17/2009 10:43 pm by Steven Nerenberg

nutrition science degree michigan

Julie Upton


The Influence of Quality of Selected Wines on the Sensory Characteristics of Lobster Bisque, Poached Breast of Chicken, and Coq Au Vin - A Dissertation Submitted to Michigan State University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy, Department of Food Science and Human Nutrition

The Influence of Quality of Selected Wines on the Sensory Characteristics of Lobster Bisque, Poached Breast of Chicken, and Coq Au Vin – A Dissertation Submitted to Michigan State University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy, Department of Food Science and Human Nutrition



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