Libraries
 

Flavor interactions of soy and potassium chloride in Morton TM Lite Salt® mixture in white pan bread

Simple item page
dc.contributor.authorStroh, Meredith Pearsonen_US
dc.date.accessioned2011-11-01T17:47:12Z
dc.date.available2011-11-01T17:47:12Z
dc.date.digitized2011en_US
dc.date.issued1983en_US
dc.date.published1983en_US
dc.descriptionTypescript (photocopy).en_US
dc.descriptionDigitized by Kansas Correctional Industriesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/13040
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis 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.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareFujitsu fi-5120Cen_US
dc.standard.capturesoftwaresettingsScandall 21 Version 4.3.11en_US
dc.standard.resolution200 dpien_US
dc.subject.LCSHBread--Quality--Evaluationen_US
dc.subject.LCSHPotassium chloride--Physiological effecten_US
dc.titleFlavor interactions of soy and potassium chloride in Morton TM Lite Salt® mixture in white pan breaden_US
dc.typeThesisen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
LD2668T41983S77.pdf
Size:
9.02 MB
Format:
Adobe Portable Document Format
Download

Collections

K-State Electronic Theses, Dissertations, and Reports, Prior to 2004
facebook
twitter
youtube

Center for Scholarly Publishing

K-State Libraries

1117 Mid-Campus Drive North, Manhattan, KS 66506

785-532-3514|cads@k-state.edu