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Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /

Thesis (Ph. D.)--Ohio State University, 1977. / Includes bibliographical references (leaves [217]-222). Available online via OhioLINK's ETD Center.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/3439398
Date January 1977
CreatorsSingh, Yatindra,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to resource

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