Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage

Digiorgio, Angela Marie.2015-12-312015-12-311986http://hdl.handle.net/2097/27617Call number: LD2668 .T4 1986 D53Cooking (Turkey)Convection oven cookingFood--CoolingFood--Sensory evaluationVitamin B1--AnalysisFood--Moisture.Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usageTextMasters theses