Using Quality Circles to Enhance Student Involvement and Course Quality in a Large Undergraduate Food Science and Human Nutrition Course.

Autor:	Schmidt, S.J., Parmer, M.S., Bohn, D.M.
Zdroj:	Journal of Food Science Education; Jan2005, Vol. 4 Issue 1, p2-9, 8p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu Plný text