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The effect of temperature variation on the quality of baked products and the significance of accurate temperature control in the oven

M.S.

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/114629
Date January 1933
CreatorsHicks, Frances Venable
ContributorsHome Economics
PublisherVirginia Agricultural and Mechanical College and Polytechnic Institute
Source SetsVirginia Tech Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis, Text
Format60 leaves (some folded), application/pdf, application/pdf
RightsIn Copyright, http://rightsstatements.org/vocab/InC/1.0/
RelationOCLC# 28705741

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