Factors affecting rate of cooling of some food mixtures prepared in quantity

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 63-65).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/56125412.html

Tags

Food contamination. Quantity cookery.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608827694
Date	January 1961
Creators	Gullett, Elizabeth A.,
Source Sets	OCLC
Language	English
Detected Language	English