"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.
| Identifer | oai:union.ndltd.org:fsu.edu/oai:fsu.digital.flvc.org:fsu_292393 |
| Contributors | Volmi, Gilbert (authoraut), Florida State University (degree granting institution) |
| Publisher | Florida State University |
| Source Sets | Florida State University |
| Language | English, English |
| Detected Language | English |
| Type | Text, text |
| Format | 1 online resource (51 leaves : illustrations), computer, application/pdf |
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