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Learn how to design and conduct a food product shelf-life study using appropriate evaluation techniques. This in-depth course is divided into two full day sessions -- one covering basic sensory techniques and the second on how to conduct shelf-life studies.
Tuesday, December 6, 2016 - Wednesday, December 7, 2016 7:30 AM - 5:00 PMCentral Time
Hyatt Regency O'Hare9300 Bryn Mawr AvenueRosemont, Illinois 60018USA(847) 663-4468
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