Effect on quality of beef loaf of varying the end point temperature of initial heating in a simulated cook/chill hospital foodservice system

Description

Thesis (M.S.)--Wisconsin. / Includes bibliographical references (leaves 262-265).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/4285227.html

Tags

Cooking (Beef) Hospitals

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608922912
Date	January 1978
Creators	Norwell, Nancy Jeanne.
Publisher	Madison, Wis. : University of Wisconsin,
Source Sets	OCLC
Language	English
Detected Language	English