Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

Description

Call number: LD2668 .T4 1985 B55 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27395

Tags

Food--Effect of heat on.

Food--Vitamin content.

Food--Sensory evaluation.

Cooking (Pasta)

Cooking (Meat)

Cooking (Frozen foods)

Microwave cooking.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27395
Date	January 1985
Creators	Blomquist, Cindy Lou.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text