The Production, Quality Evaluation And Sensory Properties Of Date Syrup (PDF/DOC)
INTRODUCTION
This chapter introduces the Production, Quality Evaluation And Sensory Properties Of Date Syrup and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis…
LITERATURE REVIEW
This section presents a review of related literature that supports the current research on the Production, Quality Evaluation And Sensory Properties Of Date Syrup, systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes…
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This Study On The Production, Quality Evaluation And Sensory Properties Of Date Syrup Is Relevant To Students And Researchers In Food and Nutrition
Food Biochemistry
Food Chemistry
Food Science and Technology
Nutrition and Dietetics
Nutritional Biochemistry And Related Fields.