Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage
| dc.contributor.author | Digiorgio, Angela Marie. | en_US |
| dc.date.accessioned | 2015-12-31T21:56:53Z | |
| dc.date.available | 2015-12-31T21:56:53Z | |
| dc.date.issued | 1986 | en_US |
| dc.date.published | 1986 | en_US |
| dc.description | Call number: LD2668 .T4 1986 D53 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Human Nutrition | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27617 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Turkey) | en_US |
| dc.subject.LCSH | Convection oven cooking | en_US |
| dc.subject.LCSH | Food--Cooling | en_US |
| dc.subject.LCSH | Food--Sensory evaluation | en_US |
| dc.subject.LCSH | Vitamin B1--Analysis | en_US |
| dc.subject.LCSH | Food--Moisture. | en_US |
| dc.title | Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage | en_US |
| dc.type | Text | en_US |
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