The effect of two methods of care for fat used in deep frying
| dc.contributor.author | Rust, Mary Elizabeth. | en_US |
| dc.date.accessioned | 2015-12-31T20:50:39Z | |
| dc.date.available | 2015-12-31T20:50:39Z | |
| dc.date.issued | 1954 | en_US |
| dc.date.published | 1954 | en_US |
| dc.description | LD2668 .T4 1954 R87 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24959 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Frying. | en_US |
| dc.subject.LCSH | Oils and fats--Edible. | en_US |
| dc.title | The effect of two methods of care for fat used in deep frying | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
