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The use of chemical leavening in frozen doughsHolm, Jill T. January 1986 (has links)
Call number: LD2668 .T4 1986 H645 / Master of Science / Grain Science and Industry
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The effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beansYoung, Cherri Marisa January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave ovenBlomquist, Cindy Lou. January 1985 (has links)
Call number: LD2668 .T4 1985 B55 / Master of Science
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