Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/217
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dc.contributor.authorNgo, Irene-
dc.date.accessioned2010-05-14T20:46:06Z-
dc.date.available2010-05-14T20:46:06Z-
dc.date.issued2010-04-28-
dc.identifier.citationOCE Connections Student Showcase, George Brown College, April 28th 2010en_US
dc.identifier.urihttp://hdl.handle.net/10299/217-
dc.descriptionProject Presentation in PPT formaten_US
dc.description.abstractPresentation from OCE Connections student presentations, April 2010.en_US
dc.description.sponsorshipOntario Centres of Excellence; Office of Applied Research & Innovationen_US
dc.language.isoenen_US
dc.subjectFruit Buttersen_US
dc.subjectMill Ponden_US
dc.subjectRecipeen_US
dc.subjectRecipe Developmenten_US
dc.subjectCommercializationen_US
dc.subjectagri-fooden_US
dc.subjectchefen_US
dc.subjectculinaryen_US
dc.titleFormula Optimization for the Scaling up of Manufacturing for a Small Batch Canning/Preserves Companyen_US
dc.typePresentationen_US
Appears in Collections:Hospitality and Tourism Management

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