Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce

Jacobi, Geraldine Marie.2015-12-312015-12-311984http://hdl.handle.net/2097/27275Call number: LD2668 .T4 1984 J32Cooking (Pasta)Cooking (Meat)Food--Effect of heat on.Food--Sensory evaluation.Cookbooks.Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauceTextMasters theses