Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven
Date
1985
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Call number: LD2668 .T4 1985 B55
Keywords
Graduation Month
Degree
Master of Science
Department
Major Professor
Date
1985
Type
Text
