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Effects of Freezing and Thawing on Sensory Quality and Thiamin Content of Spaghetti and Meat Sauce After Reheating in Conventional or Microwave Oven

By Blomquist, Cindy Lou.

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Book Id: WPLBN0004284238
Format Type: PDF eBook :
File Size: Pages: 111
Reproduction Date: 1985

Title: Effects of Freezing and Thawing on Sensory Quality and Thiamin Content of Spaghetti and Meat Sauce After Reheating in Conventional or Microwave Oven  
Author: Blomquist, Cindy Lou.
Volume:
Language: English
Subject: Food--Effect of Heat on, Food--Vitamin Content, Food--Sensory Evaluation
Collections: American Libraries Collection
Historic
Publication Date:
1985
Publisher: Kansas State University

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Lou, B. C. (1985). Effects of Freezing and Thawing on Sensory Quality and Thiamin Content of Spaghetti and Meat Sauce After Reheating in Conventional or Microwave Oven. Retrieved from http://kindle.worldlibrary.net/


Description
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.


 
 



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