Variation in pepper pungency as a factor in the quality of process cheese with jalapeno peppers
| dc.contributor.author | Doperalski, Victor Lee. | en_US |
| dc.date.accessioned | 2015-12-31T21:20:55Z | |
| dc.date.available | 2015-12-31T21:20:55Z | |
| dc.date.issued | 1979 | en_US |
| dc.date.published | 1979 | en_US |
| dc.description | Call number: LD2668 .T4 1979 D66 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27046 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Food--Sensory evaluation. | en_US |
| dc.subject.LCSH | Pepper (Spice) | en_US |
| dc.subject.LCSH | Process cheese. | en_US |
| dc.title | Variation in pepper pungency as a factor in the quality of process cheese with jalapeno peppers | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
