Sensory evaluation of mashed potatoes prepared in quantity from dehydrated products

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1964. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 36-39.

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/53785714.html

Tags

Cooking (Potatoes)

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608724772
Date	January 1964
Creators	Ball, Shirley L.
Source Sets	OCLC
Language	English
Detected Language	English