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The effect of freezing on microscopic structure and palatability of French-fried potatoes

Graduation date: 1960

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26441
Date02 May 1960
CreatorsLyman, Shirley Catherine Marie
ContributorsMackey, Andrea
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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