Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

K-REx Repository

Show simple item record

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.identifier.uri http://hdl.handle.net/2097/27395
dc.description Call number: LD2668 .T4 1985 B55 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
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.date.published 1985 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

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu