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.2015-12-312015-12-311985http://hdl.handle.net/2097/27395Call number: LD2668 .T4 1985 B55Food--Effect of heat on.Food--Vitamin content.Food--Sensory evaluation.Cooking (Pasta)Cooking (Meat)Cooking (Frozen foods)Microwave cooking.Cookbooks.Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave ovenTextMasters theses