Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven
| dc.contributor.author | Blomquist, Cindy Lou. | en_US |
| dc.date.accessioned | 2015-12-31T21:51:18Z | |
| dc.date.available | 2015-12-31T21:51:18Z | |
| dc.date.issued | 1985 | en_US |
| dc.date.published | 1985 | en_US |
| dc.description | Call number: LD2668 .T4 1985 B55 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27395 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Food--Effect of heat on. | en_US |
| dc.subject.LCSH | Food--Vitamin content. | en_US |
| dc.subject.LCSH | Food--Sensory evaluation. | en_US |
| dc.subject.LCSH | Cooking (Pasta) | en_US |
| dc.subject.LCSH | Cooking (Meat) | en_US |
| dc.subject.LCSH | Cooking (Frozen foods) | en_US |
| dc.subject.LCSH | Microwave cooking. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
