Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce

Description

Call number: LD2668 .T4 1984 J32 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27275

Tags

Cooking (Pasta)

Cooking (Meat)

Food--Effect of heat on.

Food--Sensory evaluation.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27275
Date	January 1984
Creators	Jacobi, Geraldine Marie.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text