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Factors affecting rate of cooling of some food mixtures prepared in quantity

Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 63-65).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608827694
Date January 1961
CreatorsGullett, Elizabeth A.,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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