The effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beans
| dc.contributor.author | Young, Cherri Marisa | en_US |
| dc.date.accessioned | 2011-11-01T17:48:36Z | |
| dc.date.available | 2011-11-01T17:48:36Z | |
| dc.date.digitized | 2011 | en_US |
| dc.date.issued | 1983 | en_US |
| dc.date.published | 1983 | en_US |
| dc.description | Typescript (photocopy). | en_US |
| dc.description | Digitized by Kansas Correctional Industries | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/13062 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. | en_US |
| dc.standard.bitdepth | 8 bit grayscale | en_US |
| dc.standard.capturehardware | Fujitsu fi-5120C | en_US |
| dc.standard.capturesoftwaresettings | Scandall 21 Version 4.3.11 | en_US |
| dc.standard.resolution | 200 dpi | en_US |
| dc.subject.LCSH | Cooking (Frozen foods)--Physiological effect | en_US |
| dc.subject.LCSH | Microwave devices--Physiological effect | en_US |
| dc.subject.LCSH | Beans--Processing--Physiological effect | en_US |
| dc.title | The effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beans | en_US |
| dc.type | Thesis | en_US |
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