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A comparison of soft and hard lards for deep fat frying in respect to physical and chemical properties and the palatability of the fried products

M.S.

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/112513
Date January 1943
CreatorsWesterberg, Lorraine Hagen
ContributorsHome Economics
PublisherVirginia Agricultural and Mechanical College and Polytechnic Institute
Source SetsVirginia Tech Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis, Text
Formatv, 71 leaves, application/pdf, application/pdf
RightsIn Copyright, http://rightsstatements.org/vocab/InC/1.0/
RelationOCLC# 25362302

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