Effects of processing and storage on nutritional quality of soybean curd

K-REx Repository

Show simple item record

dc.contributor.author Miskovsky, Anna Marie. en_US
dc.date.accessioned 2015-12-30T23:09:23Z
dc.date.available 2015-12-30T23:09:23Z
dc.date.issued 1986 en_US
dc.identifier.uri http://hdl.handle.net/2097/22116
dc.description Call number: LD2668 .T4 1986 M57 en_US
dc.subject.LCSH Tofu--Composition. en_US
dc.subject.LCSH Soymilk--Composition. en_US
dc.subject.LCSH Soybean--Processing. en_US
dc.subject.LCSH Tofu--Preservation. en_US
dc.title Effects of processing and storage on nutritional quality of soybean curd en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Human Nutrition en_US
dc.date.published 1986 en_US
dc.subject.AAT Masters theses en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

cads@k-state.edu