A comparison of large quantity plain cakes made with liquid homogenized milk, instant nonfat dry milk, and instant nonfat dry milk with additional fat
| dc.contributor.author | Hurley, Elizabeth Anne. | en_US |
| dc.date.accessioned | 2015-12-31T20:54:06Z | |
| dc.date.available | 2015-12-31T20:54:06Z | |
| dc.date.issued | 1958 | en_US |
| dc.date.published | 1958 | en_US |
| dc.description | Call number: LD2668 .T4 1958 H88 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25244 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cake. | en_US |
| dc.subject.LCSH | Dried milk. | en_US |
| dc.title | A comparison of large quantity plain cakes made with liquid homogenized milk, instant nonfat dry milk, and instant nonfat dry milk with additional fat | en_US |
| dc.type | Text | en_US |
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