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Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce

Call number: LD2668 .T4 1984 J32 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27275
Date January 1984
CreatorsJacobi, Geraldine Marie.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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