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A Life Cycle and Economic Analysis: Butter vs. Margerine Used in UBC Food Service

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Title: A Life Cycle and Economic Analysis: Butter vs. Margerine Used in UBC Food Service
Author: Hu, Marina; Wong, Gaby; Yu, Alice
Issue Date: 2007-04-25
Publicly Available in cIRcle 2010-03-26
Series/Report no. University of British Columbia, UBC Social, Ecological, Economic Development Studies (SEEDS) Student Reports
Abstract: Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”
Affiliation: Chemical and Biological Engineering, Dept ofSustainability Office
URI: http://hdl.handle.net/2429/22677
Peer Review Status: Unreviewed
Scholarly Level: Undergraduate

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