Factors affecting the cost and use of mashed potatoes prepared in quantity from fresh and processed potatoes

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 47-50).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/54793963.html

Tags

Cooking (Potatoes)

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608962170
Date	January 1963
Creators	Bright, Veronica Gouveia.
Source Sets	OCLC
Language	English
Detected Language	English