Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce
| dc.contributor.author | Jacobi, Geraldine Marie. | en_US |
| dc.date.accessioned | 2015-12-31T21:49:09Z | |
| dc.date.available | 2015-12-31T21:49:09Z | |
| dc.date.issued | 1984 | en_US |
| dc.date.published | 1984 | en_US |
| dc.description | Call number: LD2668 .T4 1984 J32 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27275 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Pasta) | en_US |
| dc.subject.LCSH | Cooking (Meat) | en_US |
| dc.subject.LCSH | Food--Effect of heat on. | en_US |
| dc.subject.LCSH | Food--Sensory evaluation. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce | en_US |
| dc.type | Text | en_US |
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