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Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

Call number: LD2668 .T4 1985 B55 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27395
Date January 1985
CreatorsBlomquist, Cindy Lou.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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