Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven - Blomquist, Cindy Lou. (My University, 1985)
Call number: LD2668 .T4 1985 B55
Keywords: Food--Effect of heat on.; Food--Vitamin content.; Food--Sensory evaluation.; Cooking (Pasta); Cooking (Meat); Cooking (Frozen foods); Microwave cooking.; Cookbooks.; Masters theses