Variation in pepper pungency as a factor in the quality of process cheese with jalapeno peppers

Description

Call number: LD2668 .T4 1979 D66 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27046

Tags

Food--Sensory evaluation.

Pepper (Spice)

Process cheese.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27046
Date	January 1979
Creators	Doperalski, Victor Lee.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text