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Effect of a breaded product on the frying life of three types of fat

Digitized by Kansas State University Libraries

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/15259
Date January 2011
CreatorsRoach, Faith Russell
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeThesis
RightsThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.

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