The effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beans

Young, Cherri Marisa2011-11-012011-11-011983http://hdl.handle.net/2097/13062Typescript (photocopy).Digitized by Kansas Correctional IndustriesCooking (Frozen foods)--Physiological effectMicrowave devices--Physiological effectBeans--Processing--Physiological effectThe effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beansThesisThis 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.