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

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

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27617
Date January 1986
CreatorsDigiorgio, Angela Marie.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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