Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage

Description

Call number: LD2668 .T4 1986 D53 / Master of Science / Human Nutrition

Links & Downloads

1. http://hdl.handle.net/2097/27617

Tags

Cooking (Turkey)

Convection oven cooking

Food--Cooling

Food--Sensory evaluation

Vitamin B1--Analysis

Food--Moisture.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27617
Date	January 1986
Creators	Digiorgio, Angela Marie.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text