A study of some factors which affect the color and quality of chocolate cakes
| dc.contributor.author | Gramse, Lucille Alma | |
| dc.date.accessioned | 2014-10-30T21:45:50Z | |
| dc.date.available | 2014-10-30T21:45:50Z | |
| dc.date.issued | 1932 | en_US |
| dc.date.published | 1932 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/18452 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized by the Kansas State University Libraries, 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.subject.LCSH | Cake | en_US |
| dc.title | A study of some factors which affect the color and quality of chocolate cakes | en_US |
| dc.type | Text | en_US |
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