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Development of an infrared oven

"The purpose of this study was to determine the advantages of cooking or heating individual portions of food with infra-red radiant energy to a condition ready to serve in a minimum period of time"--Introduction. / Typescript. / "May, 1954." / "Submitted to the Graduate Council of Florida State University in partial fulfillment of the requirements for the degree of Master of Science." / Includes bibliographical references.
ContributorsVolmi, Gilbert (authoraut), Florida State University (degree granting institution)
PublisherFlorida State University
Source SetsFlorida State University
LanguageEnglish, English
Detected LanguageEnglish
TypeText, text
Format1 online resource (51 leaves : illustrations), computer, application/pdf

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